Oven Salmon with Fennel and Oranges
Oven Salmon with Fennel and Oranges - Fine anise and citrus notes provide variety
Healthy, because
Even smarter
Nutritional values
The aromatic fennel convinces with abundant folate (folic acid) as well as iron - a good combination for blood formation. In addition, the essential oils can relieve abdominal cramps and thus help with menstrual cramps.
Outside the fennel season, you can also enjoy the oven salmon with orange, dill and honey with other vegetables: For example, thin hokkaido squash wedges, pointed cabbage wedges or thin slices of beet work well.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,301 mg | (33 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 2 roots Fennel
- 2 organic lemons
- 2 Oganic oranges
- 22 ozs salmon fillets
- 4 Tbsps honey
- 3 Tbsps olive oil
- salt
- peppers
Preparation steps
Line an overhanging baking dish with baking paper. Clean and wash the fennel bulbs, set aside the green for garnish, cut the rest into narrow wedges.
Rinse 1 lemon and both oranges hot, rub dry and cut into slices. Layer roof tiles alternately with fennel wedges in a baking dish. Rinse salmon fillet under cold water, pat dry and place on top.
Halve remaining lemon, squeeze the juice and whisk with honey and olive oil, season with plenty of salt and pepper and pour over fish. Loosely cover with the overhanging baking paper. Cook in a preheated oven at 175 °C / 350 ˚F for about 25-30 minutes.
Remove oven salmon, roughly chop and arrange in a bowl with fruit slices and fennel wedges, drizzle with a little juice from the dish and top with fennel greens.
