Rating: 3 stars
94 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 31
  • 2 star values: 22
  • 1 star values: 8
Sara Quessenberry


Credit: Anna Williams

Recipe Summary

10 mins
1 hr 5 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.

  • Season the salmon with the remaining salt and 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.

Nutrition Facts

340 calories; calories from fat 40%; fat 15g; saturated fat 2g; cholesterol 94mg; sodium 1086mg; carbohydrates 16g; fiber 5g; sugars 3g; protein 37g.