17
Serves 4
1 fennel bulb (about 10 ounces)
1 teaspoon olive oil
1 pinch kosher salt
1½ pounds fresh salmon, preferably
wild, skin removed (one whole
piece or cut into individual fillets)
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Preheat Cuisinart® Exact Heat™ Convection
Toaster Oven Broiler to 425°F 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 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 olive oil
¼ teaspoon kosher salt
¼ teaspoon crushed black pepper
Preheat Cuisinart® Exact Heat™ Convection
Toaster Oven Broiler to 425°F 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 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" dice
1 cup grape tomatoes
4 cloves garlic
1 teaspoon fine sea salt, or table salt
½ teaspoon freshly ground black
pepper
2 tablespoons extra virgin olive oil
2 cups couscous, cooked
1½ teaspoons dried basil
2 tablespoons chopped fresh parsley
1½ cups crumbled feta, divided
Line the Cuisinart® Exact Heat™ Convection
Toaster Oven Broiler baking tray with foil.
Cut one of the peppers into 1-inch strips.
Toss pepper strips, eggplant, tomatoes, and
garlic in a mixing bowl with salt, pepper, and
olive oil. Arrange vegetables in one layer in
the prepared baking pan. Place in oven on a
rack in position A and turn on the Broil
function to roast vegetables for about 40
minutes, tossing a few times, or until
vegetables are soft and the skin on the