13 Ingredients
  • 1 large bulb fennel (about 1 pound), cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
  • 1/4 teaspoon kosher salt, plus for the cooking water
  • 2 tablespoons extra-virgin olive oil
  • Four 6-ounce skinless center-cut salmon fillets
  • 3/4 teaspoon kosher salt
  • 1/4 cup chopped fennel fronds
  • 1/4 cup chopped parsley
  • 3 tablespoons Crispy Capers, recipe follows
  • Lemon wedges, optional
  • 3 tablespoons capers, drained, rinsed and dried very well
  • Vegetable oil, for shallow frying
Nutrition
589
29% daily value
4 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

69% 45

Saturated

41% 8

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 9

Carbs

3% 10

Carbs (net)

- 6

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

74% 37

Cholesterol

31% 94

Sodium

32% 776

Calcium

9% 89

Magnesium

18% 72

Potassium

32% 1136

Iron

11% 2

Zinc

6% 1

Phosphorus

67% 471

Vitamin A

8% 74

Vitamin C

44% 26

Thiamin (B1)

25% 0

Riboflavin (B2)

19% 0

Niacin (B3)

78% 16

Vitamin B6

57% 1

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

92% 5

Vitamin D

- 0

Vitamin E

51% 10

Vitamin K

188% 150
Comments
 
×