Tarragon Citrus Crusted Salmon

accompanied with Fennel

  • 25 min
Fish
Fish
Gluten
Mustard
Sulphite
Wheat
Fill the house with charming aromas and fall in love with our crusted salmon accompanied with a fennel and orange salad drizzling in lemon juice.
Tarragon Citrus Crusted Salmon

Ingredients

1/2 tbsp
Dijon Mustard
1
Fennel Bulb(s)
1
Green Onion(s)
1/2
Lemon(s)
2 tbsp
Olive Oil (not included)
1
Orange(s)
1/4 cup(s)
Panko
2
Salmon Fillet(s)
2 sprig(s)
Tarragon
1/2 tsp
White Sugar
Nutritional facts
Per serving
Amount / Serving
Calories
308 kcal
Total fat
9 g
Saturated Fat
1 g
Sodium
134 mg
Total Carbohydrate
30 g
Fiber
8 g
Sugar
7 g
Proteins
29 g

Instructions

Cut fennel
1

Preheat oven to 400F. Halve the fennel and slice.

Add sugar
2

In a bowl, mix ½ of the fennel with the sugar and ½ of the olive oil. Place the mixture on a baking tray lined with parchment paper and bake 15 minutes.

Add tarragon
3

Chop green onions and tarragon. In a small bowl, combine lemon zest, orange zest, panko, green onions, tarragon, salt and pepper.

Sprinkle with the mixture
4

Brush the salmon fillets with Dijon mustard and sprinkle with the panko mixture. Cook the fish 10-13 minutes in the oven.

Cut orange
5

Prepare the fennel and orange salad: peel the orange and cut into quarters. Mix the orange pieces with the fennel. Drizzle with lemon juice and remaining olive oil. Serve salad with salmon and roasted fennel.