24 OP Winter Senior Newsletter

Healthy Recipe: Baked Salmon with Cherry Tomatoes and Fennel

2 Servings 15 MIN 15 MIN

YIELD: PREP TIME: COOK TIME:

DIRECTIONS:

1. Preheat oven to 425 degrees

INGREDIENTS:

Cut two 12 inch squares of heavy duty aluminum foil. Put the foil squares, shiny side down, on a work surface; brush olive oil in the center of each square. Brush each salmon fillet with olive oil; put a fillet, skin side down, on each foil square. 2. Season the fillets with salt and pepper and top each with one fourth of the onion, a lemon slice, six cherry tomatoes (halved), two fennel slices, a ginger slice and a basil leaf, scattering the ingredients over and around the salmon. Seal the packages securely. Place foil packages on a baking sheet; bake 15-18 minutes. Allow to rest a few minutes before opening to avoid hot steam. 3. 4.

skin on salmon fillets, 5- 6 ounces each 1/4 2 teaspoon salt

small spring onion, thinly sliced 1

Have a great recipe that you would like to share? Email your recipe to communications@orlandpark.org Your recipe may be featured in the next issue! thin lemon slices 2 small cherry tomatoes, halved 12 4 thin, quarter size slices fresh ginger, peeled 2 large basil leaves 2 1/4 thin slices fennel bulb teaspoon pepper extra virgin olive oil

Unseal the packages. Transfer the contents of each to shallow bowls, pouring any juices over the fish. 5.

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