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Roasted Salmon and Grapes
Serves 4
Time 40 min
Roasting concentrates the sweetness and flavor of organic grapes, making them a delicious complement to rich salmon fillets.
Special Diets:
Ingredients
- 2 cups organic red grapes (from about 2/3 pound)
- 1 large bulb fennel, thinly sliced, or 1 large red onion, halved and sliced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 (6.0-ounce) pieces skin-on salmon fillet
- 2 tablespoons chopped fresh flat-leaf parsley
Method
Preheat the oven to 400°F.
Place grapes and fennel or onion in a roasting pan, drizzle with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Roast until grapes just begin to shrivel and fennel or onion just begins to brown, about 25 minutes, stirring once halfway through cooking.
Sprinkle salmon with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Stir grape mixture again and arrange salmon, skin side down, on top.
Continue roasting until salmon is just cooked through, 10 to 12 more minutes.
Transfer fish to a platter or plates.
Toss grape mixture with parsley and serve along with salmon.
Nutritional Info:
Per serving: 330 calories (120 from fat), 13g total fat, 2g saturated fat, 95mg cholesterol, 400mg sodium, 18g carbohydrates (3g dietary fiber, 12g sugar), 35g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 cups organic red grapes (from about 2/3 pound)
- 1 large bulb fennel, thinly sliced, or 1 large red onion, halved and sliced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 (6.0-ounce) pieces skin-on salmon fillet
- 2 tablespoons chopped fresh flat-leaf parsley