Roast Salmon and Vegetables

Roast Salmon and Vegetables
Photo by Anna Williams


  • ½ teaspoon black pepper
  • 1 lemon, thinly sliced
  • 4 6-ounce salmon fillets, skin removed
  • 2 large fennel bulbs
  • 6 sprigs fresh thyme
  • 8 cloves garlic, peeled and halved
  • 2 teaspoons kosher salt
  • + 2 more ingredients
    • ¼ cup olive oil
    • 1 pint grape tomatoes

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, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single laye...

View full recipe at My Recipes


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