Roasted Fennel and Red Onion Salmon

Roasted Fennel and Red Onion Salmon
Antonis Achilleos
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preparation
15
minutes
cooking
40
minutes
Serves 4

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
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
2
teaspoons
extra-virgin olive oil
4
6-ounce salmon fillets, skinned
1
lemon, halved
about 3 cups cooked rice (optional)

Directions

  1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.
  2. Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
  3. Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if desired.
Kate Merker
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 48 %
  • Calcium 99.87 mg
  • Carbohydrate 15.19 g
  • Cholesterol 100.36 mg
  • Fat 21.08 g
  • Fiber 4.4 g
  • Iron 2.21 mg
  • Protein 36.17 mg
  • Sat Fat 4.06 g
  • Sodium 430.36 mg
What does this mean? See Nutrition 101.

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