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🍽️ Oven Salmon with Fennel and Rice

563 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the salmon thaw overnight in the refrigerator.
  2. 2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  3. 3. Wash the fennel bulbs and set aside the green fennel fronds.
  4. 4. Halve the fennel bulbs and remove the hard core in the center.
  5. 5. Cut the fennel flesh into thin strips.
  6. 6. Wash the spring onions and pat them dry.
  7. 7. Slice the spring onions diagonally into thin rings.
  8. 8. Place the cut fennel and spring onion rings into a baking dish.
  9. 9. Put the rice in a pot and cover it with about 500 milliliters of water.
  10. 10. Bring the water and rice to a boil.
  11. 11. Reduce the heat to low and let the rice cook covered for about 12 minutes.
  12. 12. Mix white wine, cream, salt, pepper, and mustard well together in a bowl.
  13. 13. Pour the sauce over the vegetables in the baking dish and mix them.
  14. 14. Place the baking dish in the oven for about 5 to 10 minutes to cook the vegetables.
  15. 15. Wash the parsley and shake it dry.
  16. 16. Pluck the parsley leaves from the stems and chop them roughly.
  17. 17. Rinse the salmon fillets briefly and pat them dry with a kitchen towel.
  18. 18. Season the salmon fillets all over with salt and pepper.
  19. 19. Place the seasoned salmon fillets on top of the pre-cooked vegetables.
  20. 20. Bake the salmon for another 15 to 20 minutes in the oven, depending on the thickness of the fillets.
  21. 21. Carefully remove the baking dish from the oven.
  22. 22. Sprinkle the reserved fennel fronds over the finished salmon.
  23. 23. Serve the salmon with the fennel and the cooked rice.

Nutrition per serving