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

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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