May 20th, 2014
By LeeAnne Wright
Photography by Maya Visneyi
Preheat oven to 275 F. Lightly spray a sheet pan with oil.
Trim woody stems off fennel, reserving fronds to garnish. Halve fennel and remove and discard core, then thinly slice into 1/4-inch strips. Halve baby carrots and cut into 1/4-inch strips. Trim and quarter onions. Halve orange; thinly slice one half and reserve the other half for vinaigrette. Toss fennel, carrot, onion and orange slices in 1 tablespoon of olive oil, then spread on pan in a single layer. Top with salmon fillets. Season with salt and pepper. Bake in oven for 35–40 minutes or until fish flakes easily and vegetables are tender.
Meanwhile, zest and juice the reserved half orange, then whisk together with chopped shallot, sherry vinegar, Dijon mustard and capers.
Serve salmon and roasted vegetables drizzled with vinaigrette and garnished with fennel fronds.
Nutrients per serving 265 calories, 15 g fat, 54 mg calcium, 176 mg sodium, 9 g carbohydrates, 2 g fibre, 21 g protein. Excellent source of vitamins A, B6, B12, D and K, niacin, phosphorus, potassium and selenium; good source of vitamin C, source of fibre, iron and omega-3.