print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Salmon with Fennel and Peppers

0
Average: 0 (0 votes)
(0 votes)
Salmon with Fennel and Peppers
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
367
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein30.41 g(31 %)
Fat23.64 g(20 %)
Carbohydrates9.05 g(6 %)
Sugar added0 g(0 %)
Roughage2.77 g(9 %)
Vitamin A48.05 mg(6,006 %)
Vitamin D0 μg(0 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.59 mg(54 %)
Niacin17.71 mg(148 %)
Vitamin B₆1.33 mg(95 %)
Folate48.96 μg(16 %)
Pantothenic acid2.32 mg(39 %)
Biotin6.98 μg(16 %)
Vitamin B₁₂3.46 μg(115 %)
Vitamin C75.08 mg(79 %)
Potassium951.5 mg(24 %)
Calcium53.86 mg(5 %)
Magnesium60.59 mg(20 %)
Iron1.84 mg(12 %)
Iodine1.64 μg(1 %)
Zinc1.17 mg(15 %)
Saturated fatty acids3.36 g
Cholesterol80.51 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 pieces
lemons (juiced)
1 clove
1
medium, red Bell pepper (deseeded and cut into strips)
1
yellow Bell pepper (deseeded and cut into strips)
1
green Bell pepper (deseeded and cut into strips)
1
onion (halved and sliced)
4 tablespoons
cup
Vegetable broth (or fish broth)
1 tablespoon
To garnish
Preparation

Kitchen utensils

1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Aluminum foil, 1 Small bowl

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Brush the fish with 2 tbsp lemon juice and leave to stand for 10 minutes.
3.
Halve the clove of garlic and rub the cut side over the inside of an ovenproof dish.
4.
Season the bell peppers and onion with salt and pepper and place in the roasting dish. Pour over the broth and drizzle with 2 tbsp oil.
5.
Season the fish fillets with salt and pepper and lay on top of the peppers. Sprinkle with the fennel seeds, drizzle over the rest of the oil and lemon juice and cover with foil.
6.
Bake for 20 - 30 minutes or until the fish is cooked through. Serve scattered with basil leaves.