Wild Salmon with Fennel & Tomatoes

Wild Salmon with Fennel & Tomatoes

Wild Salmon with Fennel & Tomatoes Recipe
Prep time
Cook time
Total time
Serves: 6
  • ½ tsp. freshly ground black pepper
  • 4 small organic plum tomatoes, seeded and chopped
  • 1 Tbsp. organic extra virgin olive oil
  • 1 whole bulb organic fennel bulb
  • 1 medium organic red bell pepper, cut into thin strips
  • ½ tsp. Celtic sea salt, divided
  • 32 oz. wild salmon
  • ¼ c. organic dry white wine
  • ¾ tsp. dried thyme leaves
  • 3 cloves organic garlic, pushed through a press
  • 1 medium organic onion, halved and thinly sliced
  1. Heat oven to 400 degrees F.
  2. Cut fennel bulb in half lengthwise. Remove center core, cut bulb and 2 stalks into thin slices.
  3. In a 9 x 13 baking dish, toss 1 tablespoon oil, fennel slices, red pepper, onion, tomatoes, garlic, half the salt, thyme, and pepper until evenly coated.
  4. Transfer pan to oven and bake 20 minutes, stirring occasionally during baking time.
  5. Pour wine over vegetables. Stir gently to mix. Arrange salmon fillets in a single layer over vegetables. Sprinkle with remaining salt.
  6. Return to oven and bake 8 to 10 minutes more, or until fish is cooked to desired temperature.
  7. Serve.

Nutrient Information Per Batch

1634.14 kcal Calories, 307.72 mg Calcium, 48.77 g Carbohydrate, 492.8 mg Cholesterol, 72.33 g Total Fat, 15.16 g Fiber, 11.03 mg Iron, 360.44 mg Magnesium 6432.38 mg Potassium, 185.98 g Protein,330.69 mcg Selenium, 1703.96 mg Sodium, 16.55 g Sugars, 7.28 mg Zinc, 10.89g Saturated fat, 0 trans Fat, 29.16 g Monounsaturated fats, 24.57 g Polyunsaturated fats, 6505.32 IU Vitamin A, 8.25 mg Vitamin B6, 28.49 mcg Vitamin B12, 223.9 mg Vitamin C, 0 IU Vitamin D, 5.26 Vitamin E, 36.19 mcg Vitamin K, 401.01 mcg Folate,2.28 mg Vitamin B1(Thiamin),74.81 mg Vitamin B3(Niacin),3.68 mg Vitamin B2(Riboflavin), 6381.1 mcg Lycopene, 373.62 mcg Lutein and Zeaxanthin, 2.8 g ALA, 2.88 g EPA, 9.99 gDHA,2052.76 mg Phosphorous, 1.4 mg Manganese, 274.28 mcg Alpha carotene, 3070.57 mcg Beta carotene, 583.58 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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