Directions:
- Preheat oven to 200° and put a roasting pan half full of water on the bottom rack. Oil a rimmed baking tray and arrange salmon on one side. Pile fennel on other side and drizzle both with olive oil, then sprinkle both with salt and pepper. Toss fennel a little to coat and spread out in pan.
- Roast salmon until just firm to the touch, about 30 minutes; let cool. Remove salmon skin and break each fillet into 3 or 4 chunks.
- Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.
- Arrange salmon on plates with salad and drizzle with a little more oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.69 Kcal (3068 kJ) | ||
| Calories from fat | 594.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.08g | 102% | |
|---|---|---|---|
| Cholesterol | 60.07mg | 20% | |
| Sodium | 226.07mg | 9% | |
| Potassium | 1190.43mg | 25% | |
| Total Carbs | 9.77g | 3% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 26.4g | 53% | |
| Vitamin C | 34.4mg | 57% | |
| Iron | 2.6mg | 14% | |
| Calcium | 111.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 199.88 Kcal (837 kJ) | ||
| Calories from fat | 162.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.03g | 102% | |
|---|---|---|---|
| Cholesterol | 16.39mg | 20% | |
| Sodium | 61.68mg | 9% | |
| Potassium | 324.76mg | 25% | |
| Total Carbs | 2.67g | 3% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.72g | 11% | |
| Protein | 7.2g | 53% | |
| Vitamin C | 9.4mg | 57% | |
| Iron | 0.7mg | 14% | |
| Calcium | 30.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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