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Dill and Lemon Baked Salmon with Warm Freekeh and Roasted Fennel

This roasted dish pairs salmon fillet with freekeh, dry, fennel bulb, sliced and lemon zest. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
54 g Carbohydrates
30 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 151g salmon fillet 314 kcal
  • 53g freekeh (cracked green wheat), dry 188 kcal
  • 160g fennel bulb, sliced 50 kcal
  • 9g olive oil 80 kcal
  • 0.89 tsp (2g) lemon zest 1 kcal
  • 18g lemon juice 5 kcal
  • 5g garlic, minced 7 kcal
  • 9g fresh dill, chopped 3 kcal
  • 2g salt 0 kcal
  • 0.44 tsp (1g) black pepper 2 kcal
  • 160g water 0 kcal

Cooking instructions

  1. Heat oven to 425 F. Line a small sheet pan.
  2. fennel bulbolive oilsaltblack pepper
    Toss fennel with 1 tsp olive oil, salt, and black pepper. Roast 12 minutes.
  3. freekeh (cracked green wheat)saltwater
    Meanwhile, simmer freekeh with water and a pinch of salt for 18-20 minutes until tender; drain any excess.
  4. salmon filletfennel bulbolive oillemon zestlemon juicegarlicfresh dillsalt
    Push fennel to one side. Place salmon on the pan, rub with remaining olive oil, lemon zest, half the lemon juice, garlic, dill, and a pinch of salt.
  5. salmon fillet
    Bake 8-10 minutes until salmon is just cooked through.
  6. salmon filletfreekeh (cracked green wheat)fennel bulblemon juice
    Toss warm freekeh with remaining lemon juice; mound in a bowl and top with roasted fennel and salmon. Spoon any pan juices over top.

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