Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon
Photo by Antonis Achilleos

Ingredients

  • 1 large red onion, cut into 1/2-inch wedges
  • 1 teaspoon kosher salt
  • 6 cloves garlic, smashed
  • 1 lemon, halved
  • 1 cup cherry or grape tomatoes
  • 1 lemon, halved
  • ½ bunch fresh thyme sprigs
  • + 31 more ingredients
    • 1 large red onion, cut into 1/2-inch wedges
    • 1 cup cherry or grape tomatoes
    • About 3 cups cooked rice (optional)
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt
    • 4 6-ounce salmon fillets, skinned
    • 1 lemon, halved
    • About 3 cups cooked rice (optional)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons extra-virgin olive oil
    • 4 6-ounce salmon fillets, skinned
    • ½ bunch fresh thyme sprigs
    • 6 cloves garlic, smashed
    • About 3 cups cooked rice (optional)
    • 1 teaspoon kosher salt
    • 2 small fennel bulbs, cut into 1/2-inch wedges
    • 2 teaspoons extra-virgin olive oil
    • 4 6-ounce salmon fillets, skinned
    • 2 teaspoons extra-virgin olive oil
    • 6 cloves garlic, smashed
    • 1 lemon, halved
    • 2 small fennel bulbs, cut into 1/2-inch wedges
    • 1 teaspoon kosher salt
    • ½ bunch fresh thyme sprigs
    • 1 cup cherry or grape tomatoes
    • 4 6-ounce salmon fillets, skinned
    • About 3 cups cooked rice (optional)
    • ½ bunch fresh thyme sprigs
    • 2 teaspoons extra-virgin olive oil
    • ½ teaspoon freshly ground black pepper

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmo...

View full recipe at My Recipes

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