Pan Seared Salmon With a Fennel Lemongrass Sauce

U Serves 5 People
P Prep: 00:10
P Cook: 00:20

Nutritional Facts

per 1 serving size (Recipe makes 5 servings)

Amount Per Serving

Calories 198

Calories from Fat 80

% Daily Values*

Total Fat 8.90

13.69%

Saturated Fat 1.89

9.45%

Polyunsaturated Fat 2.48

Monounsaturated Fat 3.83

Cholesterol 53.20

17.73%

Sodium 263.20

10.97%

Potassium 593.70

Total Carbohydrate 3.18

1.06%

Dietary Fiber 0.40

1.60%

Sugars 1.71

Protein 25.33

Vitamin A 0.00%

Vitamin C 4.30%

Calcium 7.10%

Iron 4.00%

* Nutritional Values are estimated and may vary

³ Description

Simple delicious dinner served with a creamy sauce that goes well with your favorite roasted vegetable (or fish)!

² Ingredients

2 dash Salt
4 oz Fennel Bulb
20 oz, boneless, raw Salmon
2 dash Black Pepper
3 Juice of 1 wedge or slice Fresh Lemon Juice
2 tsp Olive Oil
2 serving (serving = 1/4 tsp) Lawry's Garlic Salt
2 serving (serving = 1 tbsp) Frieda's Lemongrass
1/2 cup Fat Free Half and Half Cream

q Directions

Start by pre-heating the oven to 350. Add a little bit of oil to a saute pan and season top side (opposite of skin side) of fish with salt, pepper and garlic salt. When fish touches pan it should sizzle. Let it cook for 2 minutes on medium and squeeze 1/4 of lemon over fish. Transfer fish to a baking sheet, skin side down (touching tray) there should be a nice sear color on top of fish.
Bake in oven for 15 minutes (fish should flake apart if done)
While fish is in oven, prepare sauce by adding chopped fennel bulb and lemongrass and 1 teaspoon of olive oil to pan that fish was cooked in. Saute until fennel and lemongrass is tender. Slowly add in cream and stir for 1 minute before taking off heat and pouring into blender. Add 2 tablespoons of lemon juice and fresh fennel sprigs (if fennel didn't come with tops, then dill would work too) and blend.
Enjoy over fish and your favorite roasted vegetable!

Recipe Provided by @honestfoodieblog

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