Salmon with Lemon and Fennel Seed

Use sustainably farmed or caught Salmon or Halibut to make this delicious entree. Makes 4 servings.

Check out this link to "Be a responsible Seafood Lover!"

Yield: 4 servings


4 pieces of wild salmon fillet

Spice rub:

1 tsp toasted fennel seeds, coarsely ground

½ tsp paprika

3 cloves fresh chopped garlic

Splash of olive oil

½ tsp ground pepper

Kosher salt to taste


Rub the salmon with a mixture of toasted fennel seeds, paprika, chopped garlic, olive oil, salt and pepper. Place on a baking pan lined with parchment and roast in 350-degree oven for 15 minutes or until internal temperature reaches 140 degrees.

This will be delicious served with roasted new potatoes & fennel, wilted spinach and a nice glass of Sauvignon Blanc.

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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

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