By Jaime Benko
If you have never tried fennel definitely give this recipe a shot. Fennel is supposed to have a licorice like flavor (don’t worry if your not a fan) because once sautéed this low carb veggie adds a bit of sweetness to your meal.
The leftover sautéed fennel goes great with other meats especially pork or try it as a topping for a salad or even mix it in with vegetables!
- 4 – 4 oz salmon filets
- Salt and pepper to taste
- 1 head fennel
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 tsp nutmeg
- Heat oven at 375F.
- Line a baking sheet with parchment paper and sprinkle fish with salt and pepper.
- Bake the fish for 15-25 minutes depending on thickness. A large salmon will take about 25 minutes and should reach 145F when fully cooked.
- You can also try this recipe with tapioca fillet which will take 15 minutes to bake
- While the fish is cooking thinly slice the fennel. Don’t throw away the weird tentacles just slice them up!
- Combine fennel, water, lemon, nutmeg, garlic and ginger into a large pot and cook on medium heat for at least 15 mins until the fennel is very soft. If needed add small amounts of water to avoid burning, but there should be no water remaining when the fennel is done cooking.
- Top fish with 1/4-1/2 cup of the fennel and enjoy with steamed veggies and rice.
One serving is 4 ounces salmon and 1/4 cup sautéed fennel
Nutrition (per serving):
- 245 calories
- 14.2 g total fat
- 2.4 g carbohydrates
- 25.5 g protein
- <1 g fiber
- <1 g sugar