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
587
29% daily value
4 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

69% 45

Saturated

41% 8

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 9

Carbs

3% 9

Carbs (net)

- 5

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

74% 37

Cholesterol

31% 94

Sodium

32% 761

Calcium

9% 86

Magnesium

17% 70

Potassium

24% 1133

Iron

10% 2

Zinc

8% 1

Phosphorus

67% 470

Vitamin A

8% 73

Vitamin C

29% 26

Thiamin (B1)

31% 0

Riboflavin (B2)

24% 0

Niacin (B3)

98% 16

Vitamin B6

88% 1

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

229% 5

Vitamin D

- 0

Vitamin E

68% 10

Vitamin K

124% 149

Sugar alcohols

- 0

Water

- 226
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