Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon
Photo by Antonis Achilleos

Ingredients

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

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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