15 Minutes
PREPARATION TIME
10 Minutes
INGREDIENTS
1 pound small red-skinned potatoes, halved or quartered lengthwise
1 item large fennel bulb, discard blemished outer stalks, trim root end and feathery tops (use as garnish)
1 tablespoon chopped fresh thyme, rosemary or oregano and/or snipped green fennel top
1 tablespoon olive oil, plus 1 teaspoon oil
4 item skinless wild salmon fillets (4 to 5 ounces each)
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
2 teaspoon chili powder
PREPARATION
Heat oven to 450°F. Lightly coat rimmed baking sheet with vegetable oil cooking spray. In bowl, combine potatoes, fennel, herb and 1 tablespoon oil; mix well. Spread vegetables on prepared baking sheet. Roast about 5 minutes. Meanwhile, rub salmon all over with 1 teaspoon oil, salt and pepper; sprinkle fillet tops with chili powder. Remove pan from oven; push vegetables to side. Arrange fillets in pan. Roast until fish is opaque throughout and potatoes are tender, 8 to 10 minutes. Delicious with a mixed green salad.
YIELD
4 Serving/s
Nutritional Information
Per serving: 328 calories, 31 grams carbohydrate, 60 milligrams cholesterol, 10 grams fat, 29 grams protein, 421 milligrams sodium.
http://www1.essence.com/recipes/dinner/info/chili_rubbed_wild_salmon
