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