Salmon with Lemon and Fennel Seed
Use sustainably farmed or caught Salmon or Halibut to make this delicious entree. Makes 4 servings.
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Yield: 4 servings
4 pieces of wild salmon fillet
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.