Salmon with Fennel and Squash

Salmon with Fennel and Squash


4 salmon fillets (about 6 ounces each)
1 small bulb fennel, thinly sliced
1 medium yellow squash, thinly sliced
1 medium zucchini, thinly sliced
½ cup thinly sliced red onion
4 sprigs fresh thyme
2 tablespoons Dierbergs extra virgin olive oil
Coarse salt and freshly ground black pepper


Use sharp knife to remove skin from bottom of each fillet. Place salmon on one end of foil-lined 17 x 11-inch jellyroll pan that has been coated with no-stick cooking spray.

Place fennel, squash, red onion, and thyme on opposite end of pan.

Drizzle olive oil over salmon and vegetables; season with salt and pepper.

Roast in 400°F. oven until internal temperature of salmon is 145°F. and vegetables are tender, about 20 to 25 minutes.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 334
Fat: 18 g
Sodium: 107 mg
Carbohydrates: 8 g
Protein: 35 g
Fiber: 3 g