Roast Salmon and Vegetables With Green Olive Vinaigrette

Roast Salmon and Vegetables With Green Olive Vinaigrette
 Anna Williams
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preparation
10
minutes
cooking
65
minutes
Serves 4

Ingredients

2
large fennel bulbs
1
pint grape tomatoes
8
cloves garlic, peeled and halved
1
lemon, thinly sliced
1/2
cup
extra-virgin olive oil
2 1/2
teaspoons
kosher salt
3/4
teaspoon
black pepper
4
6-ounce salmon fillets, skin removed
1
cup
green olives, pitted and roughly chopped
1
tablespoon
lemon juice
1/4
cup
chopped fresh flat-leaf parsley leaves
1
teaspoon
ground cumin (optional)
1
teaspoon
paprika (optional)

Directions

  1. Heat oven to 400° F. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, 1/4 cup of the oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  2. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
  3. Meanwhile, combine the olives, the remaining oil, lemon juice, parsley, cumin (if using), paprika (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon over the salmon.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 58 %
  • Fat 31 g
  • Sat Fat 2 g
  • Cholesterol 94 mg
  • Sodium 1,435 mg
  • Carbohydrate 17 g
  • Fiber 5 g
  • Sugar 3 g
  • Protein 37 g
What does this mean? See Nutrition 101.

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