Hello, dear readers! Today, we’re diving into a sea of fantastic flavors with our recipe – Baked Salmon and Fennel Root in Parchment Paper with Sweet Lemon Caper Sauce. This dish is a harmony of delicate, flaky salmon, aromatic fennel root, and a tangy-sweet lemon caper sauce. And the best part? It’s all low-carb, fitting perfectly with our “fat to skinny” journey!
INGREDIENTS:
- ½ stick butter
- 2 salmon filets
- 1 fennel root bulb
- 1 tablespoon capers
- 1 teaspoon Splenda or Stevia
- 1 tablespoon lemon juice
- Salt & pepper to taste
- Green salad
PREPARATION:
- Start by preheating your oven to 350 degrees.
- Take two 12″ x 12″ pieces of parchment paper and place a salmon fillet in the middle of each one, skin side down. Beside each piece of fish, position a half fennel root bulb.
- Season the fish and fennel with salt and pepper to taste, then brush them with some melted butter to ensure a nice, even browning.
- Once your salmon and fennel are prepped, place another piece of parchment paper loosely on top of each, folding the edges together to form a pouch, much like you would if you were using aluminum foil. This method is going to steam the fish and fennel, ensuring a moist, tender result.
- Before placing your pouches in the oven, cut a small slit in the top piece of each one to allow steam to escape.
- Arrange the parchment paper pouches on a cookie sheet and bake for about 30 minutes. While our salmon and fennel are cooking, let’s prepare the sauce.
- Melt half a stick of butter in the microwave. Then, mix in a tablespoon of capers, a teaspoon of Splenda or Stevia, and a tablespoon of lemon juice. This will result in a delightfully tangy, slightly sweet sauce that perfectly compliments our salmon and fennel.
- Once your salmon and fennel are done, remove them from the oven and carefully open the pouches (watch out for the steam). Spoon the sweet lemon caper sauce generously over the fish and fennel.
- Serve the salmon and fennel with a refreshing green salad on the side. It’s a wonderfully balanced, nutritious meal that’s high in protein and fiber, and low in carbs.
There you have it, friends! A simple yet sophisticated Baked Salmon and Fennel Root in Parchment Paper with Sweet Lemon Caper Sauce. Remember, the journey from fat to skinny is all about making healthy, flavorful choices. Enjoy your cooking adventures and see you soon with more delicious, healthful recipes!
