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Baked Chilled Salmon with Fresh Fennel Slaw

4 servings
Dinner
15 minutes

Characteristics

Dairy Free Gluten Free Low Sodium Under 30 Minutes

Nutritional Facts Per Serving

394
Calories
25.8 g
Protein
19.8 g
Carbs
3.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 394
  • Fat 24.1 g
    • Saturated   4.1 g
    • + Trans 
  • Cholesterol 70 mg
  • Sodium   122 mg
  • Carbohydrate 19.8 g
    • Fibre   3.7 g
    • Sugars  
  • Protein 25.8 g
    • Vitamin A 15 %
    • Vitamin C 30 %
    • Calcium 6 %
    • Iron 10 %

Method

Preheat oven to 375 degrees F. Place the salmon in a non-stick or parchment paper-lined baking pan. Drizzle with the 1 Tbsp. olive oil and 1 Tbsp. lemon juice; season with salt and pepper. Bake 12 to 15 minutes, or until cooked through. Cool salmon to room temperature, and then cover and refrigerated until well chilled, about 2 hours.
Remove the bottom, centre core of the fennel. Trim off the tougher, top portions, saving the fronds (the frilly green leaves). Chop enough fronds to get the 1 Tbsp. required for the recipe. Save any remaining fronds, if desired, to garnish the fish once plated.
Cut the cleaned fennel bulb, lengthwise, into quarters. Cut each quartered piece, widthwise, into very thin slices (this could be done with a knife, mandolin or food processor). Place fennel in a bowl and toss with the 2 tsp. lemon juice. Add the remaining ingredients, season with salt and pepper, and toss to combine. Plate the fish
and serve with the slaw.

Serving Suggestions

Pair the salmon and slaw with another side dish you create from a recipe in our collection. The possibilities include Nugget Potato Salad with Grainy Dijon and Chives; Whole Wheat Pasta and Roasted Vegetable Salad; and Brown Rice Salad with Spinach, Cherry Tomatoes and Olives. Those recipes all serve eight, but could be halved to match the four servings the salmon recipe yields.

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