| Servings | people |
Ingredients
- 12 oz Coleson’s Catch Coho Salmon Fillets thawed
- 1 Fennel Bulb medium sized, sliced
- ½ Yellow Onion sliced
- 1 Carrot peeled and sliced
- olive oil
- ½ tsp Caraway Seeds
- 1 tsp garlic chopped
- 1 tsp Lemon Zest chopped
- Salt and Pepper
Ingredients
| |
Instructions
- Pre heat oven to 400°
- Season salmon fillets with salt then coat with olive oil.
- In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
- Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.
- Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
- Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
- Toss the rest of it with the vegetables and continue to cook.
- If the salmon is thin it might be done before the vegetables, if so, remove it.
Recipe Notes
Serve with a side salad.
