1
about 5 to 7 minutes . Transfer to dinner
plates and serve immediately .
Nutritional information per serving:
Calories 240 (41% from fat) • carb.1g • pro. 34g • fat 11g
• sat. fat 2g • chol. 66mg • sod. 381mg
• calc. 28mg • fiber 3g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!
Serves 4
1
fennel bulb (about 10 ounces
(286 g))
1
teaspoon (5 ml) olive oil
1
pinch kosher salt
1½
pounds (750) fresh salmon,
preferably wild, skin removed (one
whole piece or cut into individual
fillets)
1
teaspoon (5 ml) olive oil
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml)freshly ground
pepper
Preheat Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler to 425°F (220˚C) on
Bake or Convection Bake setting with a rack
in position A . Line the baking tray with
parchment paper .
Slice the fennel bulb into ¼-inch ( .6 cm)
lengthwise strips . Toss fennel with olive oil
and salt in a mixing bowl . Place fennel in
prepared baking pan and place in oven .
Roast for 10 to 15 minutes, flipping it once
halfway through roasting time .
While fennel is roasting, rub the olive oil, salt
and pepper all over the flesh of the salmon .
Once fennel has roasted, remove, and place
salmon on top of fennel .
Switch rack to position B and return salmon
to the oven . Roast for an additional 18 to 20
minutes until desired doneness has been
reached .
Serve immediately .
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g
• sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg
• fiber 2g
Roasted Asparagus
Asparagus is delicious roasted, and is so
simple to prepare .
Makes 4 servings
1
bunch asparagus
1
teaspoon (5 ml) olive oil
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml) crushed black
pepper
Preheat Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler to 425°F (220˚C) on the
Bake or Convection Bake setting with rack in
position B .
Wash and dry asparagus thoroughly . Trim the
rough ends off .
Place asparagus in a mixing bowl and toss
with the teaspoon (5 ml) of olive oil, salt and
pepper .
Arrange asparagus in a single layer in the
baking pan and bake on the rack B position
10 to 15 minutes, until the asparagus is
tender .
Serve immediately .
Nutritional information per serving:
Calories 36 (28% from fat) • carb. 5g • pro. 3g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 86mg • calc. 24mg
• fiber 2g
Roasted Stuffed Peppers
Makes 4 servings
5
medium-large red bell peppers,
divided
1
small eggplant, peeled and cut into
½" (1.25 cm) dice
1
cup (250 ml) grape tomatoes
4
cloves garlic
1
teaspoon (5 ml) fine sea salt, or
table salt
½
teaspoon (2 ml) freshly ground
black pepper
2
tablespoons (30 ml) extra virgin
olive oil
2
cups (500 ml) couscous, cooked
1½
teaspoons (7 ml) dried basil
2
tablespoons (30 ml) chopped fresh
