Red Meat Allergy Friendly Herb-Baked Salmon with Fennel and Ginger
Total time33 min
Prep time15 min
Cook time18 min
4.9(10)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp fresh ginger, finely grated
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 small fennel bulb, thinly sliced (fronds reserved for garnish)
- ¼ cup low-sodium chicken broth
For serving
- fennel fronds, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly coat a 9x13-inch baking dish with a small amount of olive oil.
- 2
Toss the sliced fennel with 1 tbsp olive oil and a pinch of salt in the prepared baking dish, spreading it in an even layer. Pour the chicken broth over the fennel. Roast for 10 minutes, until the fennel begins to soften and turn translucent at the edges.
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