Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Baked salmon with fennel & tomatoes
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- Ingredients
- 7
- From the kitchen
- British
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Ingredients & measures
Tick off each ingredient as you prepare.
0 of 7 ingredients ready
- Fennel2 medium
- Parsley2 tbs chopped
- LemonJuice of 1
- Cherry Tomatoes175g
- Olive Oil1 tbs
- Salmon350g
- Black Olivesto serve
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Preparation
Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 3 of 7 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 879 kcal
- Fat
- 60.8 g
- Carbohydrate
- 6.8 g
- Protein
- 73 g
Not included: Fennel, Parsley, Lemon, Black Olives.
- Fennel: No unambiguous USDA portion weight matches this measure.
- Parsley: No unambiguous USDA portion weight matches this measure.
- Lemon: Ranges and descriptive amounts need a gram weight.
- Black Olives: No quantifiable edible weight or reliable USDA food match is available.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
3 of 7 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories879
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 60.8 g | 78% |
| Saturated Fat 12.6 g | 63% |
| Trans Fat Unavailable | — |
| Cholesterol 192.5 mg | 64% |
| Sodium 215.5 mg | 9% |
| Total Carbohydrate 6.8 g | 2% |
| Dietary Fiber 2.1 g | 8% |
| Total Sugars 4.6 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 73 g | — |
| Vitamin D 38.5 µg | 193% |
| Calcium 49.1 mg | 4% |
| Iron 1.7 mg | 10% |
| Potassium 1,685.4 mg | 36% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Olive Oil, Salmon.
- Includes Added Sugars: USDA data missing for Cherry Tomatoes, Olive Oil, Salmon.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Fennel · 2 medium
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Fennel, bulb, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Parsley · 2 tbs chopped
Excluded: No unambiguous USDA portion weight matches this measure.
Fresh parsley, not dried parsley. USDA source ↗
- Lemon · Juice of 1
Excluded: Ranges and descriptive amounts need a gram weight.
Edible lemon flesh without peel. Lemon juice needs its own food mapping. USDA source ↗
- Cherry Tomatoes · 175g
175 g edible ingredient. Converted from 175g using a mass unit.
Estimate uses USDA Tomatoes, red, ripe, raw, year round average. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Olive Oil · 1 tbs
13.5 g edible ingredient. USDA portion: 1 tablespoon = 13.5 g.
Estimate uses USDA Oil, olive, salad or cooking. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Salmon · 350g
350 g edible ingredient. Converted from 350g using a mass unit.
Salmon is estimated as raw farmed Atlantic salmon; species and wild/farmed origin vary. USDA source ↗
- Black Olives · to serve
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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