Orange-glazed Roasted Salmon and Fennel

1. 1

   Preparation:.

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   Preheat the oven to 400F Coat a 16 x 10-inch baking pan with non-stick spray.

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   Grate 1 tablespoon orange zest.

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   Squeeze oranges to get 1/2 cup juice.

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   In a small bowl whisk the zest, juice, oil, and salt.

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   Trim the fennel.

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   Mince about 2 tablespoons of the feathery leaves; set aside.

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   (The remaining leaves may be reserved for salads or other recipes.)

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   Cut bulbs lengthwise into quarters.

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    Cut out and discard the cores.

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    Cut the fennel into thick slices.

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    Place the fennel in the baking pan.

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    Drizzle with half of the juice mixture.

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    Toss to coat.

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    Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned.

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    Remove the pan from the oven.

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    Clear a space in the center and lay the salmon diagonally in the pan, skin side down.

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    Drizzle with the remaining juice mixture.

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    Spread to coat the fish.

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    Place in the oven and roast for about 15 minutes, or until the salmon is opaque in the center.

* Per serving · 4 servings · Values may vary.

No additional tips available.