Ingredients

Makes 4 servings

　　

Aioli(makes 1 cup)

1 small egg yolk (use a pasteurized egg)

　　1/2 tsp Dijon mustard

　　1/2 cup each extra-virgin olive oil and olive oil

　　1/4 clove garlic, smashed into a paste

　　1/2 tsp salt

　　Lemon juice

　　

Salmon

3 cups fat-free chicken (or vegetable) broth

　　8 bulbs baby fennel and leafy tops

　　4 salmon fillets (about 5 oz each)

　　1 tsp extra-virgin olive oil

　　Sea salt and freshly ground black pepper

　　1/2 cup diced parsnips

　　1 handful each fresh basil and mint, chopped

　　

Aioli

Step 1

Whisk yolk and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.

　　

Salmon

Step 2

Bring broth to a boil in a large pan; add fennel and cook 4 minutes. Pat salmon on both sides with oil, season with salt and pepper and place skin side down in a frying pan. Cook on medium heat for 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1/2 tbsp aioli.

　　

Nutrition Per Serving

The Dish: 444 calories per serving

　　18 g fat (2.5 g saturated)

　　15 g fiber

　　38 g carbs

　　37 g protein

　　#### Nutritional analysis provided by Self