Ingredients:
2 fennel bulbs, cut into 1/2 inch wedges
1 red onions, cut into 1/2 inch wedges
6 garlic cloves, smashed
1 cup cherry tomatoes
1/2 bunch fresh thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons extra virgin olive oil
24 ounces salmon fillets, skinned
1 lemons, halved
3 cups cooked rice (optional)
Directions:
Heat oven to 400 F.
In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoons salt, 1/4 teaspoons pepper and the oil.
Spread evenly and roast for 20 minutes.
Move vegetable to side of pan and add salmon, redistribute vegetables around the salmon fillets. Squeeze the lemon halves over the salmon and vegetables, sprinkle with remaining salt and pepper.
Return to oven and roast until the salmon is the same color throughout and flakes easily (10-12 minutes).
Serve immediately, over rice if desired.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.