Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon
Photo by Antonis Achilleos

Ingredients

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

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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