Roasted Fennel and Red Onion Salmon

fennel-onion-salmon
Photo by Antonis Achilleos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 394.71 calories
    • Calories 48 calories from fat
    • Fat 21.08 g
    • Sat Fat 4.06 g
    • Cholesterol 100.36 mg
    • Sodium 430.36 mg
    • Protein 36.17 mg
    • Carbohydrate 15.19 g
    • Fiber 4.4 g
    • Iron 2.21 mg
    • Calcium 99.87 mg
  • September 2005

Ingredients

  1. Check 2 small fennel bulbs, cut into 1/2-inch wedges
  2. Check 1 large red onion, cut into 1/2-inch wedges
  3. Check 6 cloves garlic, smashed
  4. Check 1cup cherry or grape tomatoes
  5. Check 1/2 bunch fresh thyme
  6. Check 1teaspoon kosher salt
  7. Check 1/2teaspoon freshly ground black pepper
  8. Check 2teaspoons extra-virgin olive oil
  9. Check 4 6-ounce salmon fillets, skinned
  10. Check 1 lemon, halved
  11. Check 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.