Roasted Fennel and Red Onion Salmon
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 fennel bulbs, cut into 1/2 inch wedges
- 1 red onion, cut into 1/2 inch wedges
- 6 garlic cloves, smashed
- 236.59 ml cherry tomatoes
- 1 bunch fresh thyme
- 4.92 ml kosher salt
- 2.46 ml black pepper
- 9.85 ml extra virgin olive oil
- 680.38 g salmon fillets, skinned
- 1 lemon, halved
- 709.77 ml cooked rice (optional)
directions
- Heat oven to 400°F.
- In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoons salt, 1/4 teaspoons pepper and the oil.
- Spread evenly and roast for 20 minutes.
- Move vegetable to side of pan and add salmon, redistribute vegetables around the salmon fillets. Squeeze the lemon halves over the salmon and vegetables, sprinkle with remaining salt and pepper.
- Return to oven and roast until the salmon is the same color throughout and flakes easily (10-12 minutes).
- Serve immediately, over rice if desired.
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