This simple yet elegant Salmon with Roasted Fennel and Red Onions captures the essence of Mediterranean cooking—fresh, colorful, and full of flavor. Sweet roasted fennel, caramelized red onions, and juicy tomatoes mingle with fragrant thyme and garlic to create a savory bed for tender salmon fillets. It’s a wholesome, one-pan meal that feels effortless yet impressive enough for entertaining. Serve it warm straight from the oven with a drizzle of extra lemon for brightness.
INGREDIENTS:
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 (6-ounce) salmon fillets, skinned
1 lemon, juiced
METHOD:
Preheat oven to 400°F.
In a large bowl, combine fennel wedges, red onion, garlic cloves, tomatoes, and thyme sprigs. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and olive oil. Toss to coat evenly.
Spread the vegetables in a single layer on a large roasting pan or rimmed baking sheet. Roast for 20 minutes, stirring once halfway through, until the vegetables begin to caramelize and soften.
While the vegetables roast, drizzle lemon juice over the salmon fillets and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Remove the roasting pan from the oven. Push the vegetables to the sides to make room for the salmon fillets. Nestle the salmon in the center and redistribute the vegetables around the fish.
Return the pan to the oven and roast for 10–12 minutes, or until the salmon flakes easily with a fork and is opaque throughout. (For thinner fillets under 1 inch thick, reduce roasting time to 8–10 minutes.)
Serve immediately, spooning the roasted vegetables and pan juices around the salmon.
YIELD: Serves 4
