For this simple baked salmon recipe, just order the right size whole salmon from your grocery store or fish market and have them clean and scale it. You can also use two smaller fish (1 to 2 pounds each) and reduce the roasting time by about 10 minutes. If you like, you can opt for other species, such as striped bass, snapper or swai/basa.
3 tablespoons extra-virgin olive oil, divided
2 large shallots, thinly sliced
1 large fennel bulb, halved, cored, thinly sliced, fronds reserved for garnish
2 teaspoons kosher salt, divided
3 cloves garlic, minced
1 5-6-lbs whole salmon, cleaned, scaled and fins clipped
1 teaspoon ground pepper
3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish
Préparation Prep 30 Min Ready In 1 Hr
1-Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2-Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring, until starting to soften, 1 to 2 minutes. Reduce heat to medium and add fennel and ¼ teaspoon salt; cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add garlic; cook 1 minute more. Remove from heat and let stand for 5 minutes.
3-Place fish on the prepared baking sheet. Rub the inside with the remaining 1 tablespoon oil and season with the remaining 1¾ teaspoons salt and pepper. Fill the cavity with lemon slices and the fennel mixture.
4-Roast the fish until it flakes easily with a fork, 30 to 35 minutes. Let stand 10 minutes before serving. Garnish with the reserved fennel fronds and more lemon slices, if desired. Remove the fish from the bones to serve.
Serving size: 4-5 oz. fish
Per serving: 231 calories; 9 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 31 g protein; 27 mcg folate; 70 mg cholesterol; 2 g sugars; 0 g added sugars; 585 IU vitamin A; 12 mg vitamin C; 80 mg calcium; 1 mg iron; 406 mg sodium; 709 mg potassium
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: ½
Exchanges: ½ fat, 1 vegetable, 4 lean protein