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