Roasted Fennel and Red Onion Salmon

Ingredients

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

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