Roast Salmon and Vegetable Tacos

Ingredients

  • 2 large fennel bulbs
  • 1 pint grape tomatoes
  • 8 cloves garlic, peeled and halved
  • 1 lemon, thinly sliced
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • + 4 more ingredients
    • 4 6-ounce salmon fillets, skin removed
    • 8 small flour tortillas
    • ¼ cup roughly chopped fresh cilantro
    • sour cream (optional)

1. Heat oven to 400° F. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Spread the mixture into a single layer. Roast u...

View full recipe at SpringPad

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