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:
Heat oven to 400°F.
In a large bowl, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and olive oil.
Spread the vegetables evenly in a roasting pan and roast for 20 minutes.
While vegetables are roasting, prepare salmon. Drizzle the lemon juice over the salmon and season with the remaining salt and pepper.
Move the vegetables to the side of the pan. Add the salmon to the roasting pan and then redistribute the vegetables around the salmon.
Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. (If fillets are less than 1 inch thick, reduce cooking time to 8-10 minutes.)
Serve immediately.
YIELD: Serves 4
