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Ingredientes
- 4 salmon fillets
- 1 small jar marinated artichoke hearts
- 1 bulb fennel chopped
- 1/2 cup of sun-dried tomatoes chopped
- 3 cloves garlic chopped
- 5 tbs of olive oil
- 3 tsp fresh dill chopped
- 1/2 cup of lemon juice
- 1/4 tsp of salt
- 1 tsp of ground pepper
Direcciones
- Heat oven to 400
- In a shallow baking dish, lightly coat the bottom with 1 tbs olive oil
- Place salmon, skin side down, in baking dish and sprinkle with salt and pepper
- Drizzle 2 tbs of olive oil over salmon and set aside
- In frying pan heat the remaining olive oil and add fennel, garlic and as many artichokes as you like. Drain first.
- remove from heat and stir in sun-dried tomatoes, dill and lemon juice
- Pour over salmon and bake 20 minutes until fish flakes with a fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 622 | |
| Calories from Fat 406 | 65% |
| Total Fat 45.54g | 57% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 329mg | 14% |
| Potassium 1196mg | 34% |
| Total Carbs 11.34g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.87g | 1% |
| Protein 42.3g | 68% |
