Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon
Photo by Antonis Achilleos

Ingredients

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

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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