Roasted Salmon with Fennel
Fennel is amazing with fish!
2 small fennel bulbs, cut into ½” wedges
½ red, or other mild, onion, cut into ½” wedges
4-6 cloves garlic, peeled and cut in half
1 cup cherry tomatoes, leave whole (or use large-bite sized tomato wedges/chunks in a pinch)
6 fresh thyme sprigs (or 1 tsp. dried thyme)
1 Tbsp. olive oil
4 – 6 oz. salmon fillets, skin removed
1 lemon
Salt and pepper
Toss together fennel, onion, garlic, tomatoes, thyme with the oil. Spread in a roasting or baking pan and bake at 400 for 15-20 minutes, until starting to brown.
Rinse salmon and pat dry with paper towels. Move vegetables to the sides of the pan and place the salmon in the center. Squeeze lemon over the top, season with salt and pepper and bake another 10-12 minutes, until salmon flakes easily.
Recipe created or adapted by Liz Talley, Urban Graze
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