Salmon with Fennel & Onions

This is a very easy but impressive meal.

4 6oz salmon fillets
1 fennel bulb, thinly sliced
1 medium onion, thinly sliced
2 tsp olive oil
2 Tbs capers, drained
1 tsp dried dill
1 lemon, thinly sliced
1 cup dry white wine

In 9×12 casserole dish layer fennel and onions. Set salmon fillets on top of vegetables.  Lightly coat salmon with olive oil. Sprinkle lightly with sea salt. Lay lemon slices on top of salmon. Sprinkle with dill and capers. Bake in 350* oven until salmon is flaky and onions are translucent, about 15-20 minutes. Serves 4.

*Note: A variation on this is adding Granny Smith apple slices along with or instead of onions and/or fennel.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course. Bookmark the permalink.

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