- 4 6oz. salmon fillets
- 1/4 teas. lemon pepper
- 4 Tbsp. Olive Oil
- 1 fennel bulb, chopped
- 2 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, chopped
- 2 Tbsp. chopped fresh dill
- 1/3 cup lemon juice
- 1/4 cup goat cheese
Preheat oven to 400. Lightly coat a shallow baking dish with cooking spray. Place fish, skin side down in baking dish. Sprinkle with salt and lemon pepper and drizzle with olive oil. Set aside.
Heat remaining 2 Tbsp. olive oil in a medium skillet over medium-high heat. Add fennel and garlic; saute 5 minutes. Remove from heat and stir in sun-dried tomatoes, dill and lemon juice. Pour over salmon.
Bake 15-20 minutes or until fish flakes easily. Sprinkle with goat cheese and bake 5 minutes more.