Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Cajun Salmon
Salmon Spinach Lasagna
Salmon with Roasted Cauliflower and Fennel
Add to Calendar
Add as Favorite
 
 
 
 
 
35 minutes
2 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
pacific salmon
mediterranean
vegan
(?)
Not vegan due to:
pacific salmon
vegetarian
(?)
Not vegetarian due to:
pacific salmon
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 21.5% of RDA
• Carbs: 5.5% of RDA
• Fat (total lipid): 23.1% of RDA
• Fiber: 27.1% of RDA
• Fructose: 2.9% of RDA
• Protein: 38.7% of RDA
• Sodium: 26.3% of RDA
• Sugar: 13.0% of RDA
• Vitamin A (IU): 52.0% of RDA
• Vitamin B6: 65.0% of RDA
• Vitamin C: 44.5% of RDA
• Iron: 3.8% of RDA
• Magnesium: 31.3% of RDA
• Manganese: 117% of RDA
• Niacin: 91.8% of RDA
• Potassium: 36.8% of RDA
• Zinc: 11.3% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
chopped.
 
2
tbsp
 
1
bulb
 
1
whole
cut into wedges.
 
1/2
heads
Sliced into 1-inch-thick “steaks,” leaving the stem to keep the cauliflower as intact as possible.
 
2
fillets
any type of salmon will work.
 
2
tbsp
 
 
 
to taste.
 
1/4
cups
leaves.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat oven to 500°F.
2.
Using the side of your knife, flatten the olives to easily remove the pits (if not already pitted). Finely chop the olives.
3.
Pick the parsley leaves off the stems.
4.
Pick the green, leafy fronds off the fennel and thinly slice the bulb.
5.
Cut the lemon into wedges.
PREPARING THE CAULIFLOWER
6.
Slice the cauliflower into 1-inch-thick “steaks,” leaving the stem to keep the cauliflower as intact as possible.
7.
Place the cauliflower on a baking sheet, then drizzle it with olive oil and season with salt and pepper.
8.
Roast the cauliflower in the oven 11 to 13 minutes, or until browned and tender when pierced with a fork.
PREPARING THE SALMON
9.
While the cauliflower roasts, coat the non-skin side of the salmon with the fennel seed.
10.
In a large pan, heat some olive oil on high until hot.
11.
Add the salmon, skin-side down and cook 1 minute, or until lightly browned. Reduce the heat to medium and cook for 3 to 4 minutes per side, or until cooked through.
12.
Season with salt. (Use the side of the salmon to judge the cooking time, when the salmon is cooked halfway through, it’s time to flip it.)
PREPARING THE FENNEL
13.
While the salmon cooks, make the salad. In a medium bowl, combine the sliced fennel, olives, parsley, and all but a pinch of the fennel fronds. (Reserve some fronds for garnish.)
14.
Squeeze the juice of half of the lemon and 1 tablespoon olive oil over the salad. Toss to coat and season with salt and pepper to taste.
TO SERVE
15.
Divide the roasted cauliflower steaks and fennel salad between 2 plates.
16.
Top the cauliflower with the cooked salmon and finish with squeeze of lemon.
17.
Garnish with the dill, remaining fennel fronds, and lemon wedges. Enjoy!
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 430
Protein 43.6 g
Carbohydrates 15.0 g
Iron 0.72 mg
Fiber 7.59 g
Calcium 18.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.