Tuscan Salmon 1
- 12 teaspoon kosher salt
- 14 teaspoon lemon pepper
- 4 salmon fillets
- 4 tablespoons olive oil
- 1 fennel bulb, chopped
- 2 garlic cloves, minced
- 14 cup sun-dried tomato, chopped
- 2 tablespoons fresh dill, chopped
- 13 cup lemon juice
- 2 tablespoons goat cheese
- Preheat oven to 400 F (204 C).
- Lightly coat a shallow baking dish with nonstick cooking spray.
- Place the fish, skin side down, in the dish.
- Sprinkle fish with salt and lemon pepper; drizzle with 2 tbsp of the oil.
- Set aside.
- Heat the remaining oil in a skillet over medium-high heat.
- Add the fennel and garlic and saute until tender, about 5 minutes.
- Remove from heat and stir in the tomatoes, dill and lemon juice.
- Pour over salmon.
- Bake 15 to 20 minutes or until the fish flakes with a fork.
- Sprinkle with goat cheese and bake 5 minutes.
kosher salt, lemon pepper, salmon, olive oil, fennel bulb, garlic, tomato, fresh dill, lemon juice, goat cheese
Taken from www.food.com/recipe/tuscan-salmon-1-263631 (may not work)