Grilled Salmon with Roasted Fennel and Tomatoes

Name: Grilled Salmon with Roasted Fennel and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams small fennel bulbs (about each), quartered and cored; 0 teaspoons ground coriander; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 4 larges plum tomatoes, halved lengthwise; 680 grams salmon fillets (about 1 inch thick); 4 servings Salt and freshly ground pepper; 4 thyme sprigs

Grilled Salmon with Roasted Fennel and Tomatoes might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains about 36g of protein, 25g of fat, and a total of 410 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of fennel bulbs, thyme sprigs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

On a rimmed baking sheet, toss the fennel with 2 tablespoons of the olive oil and season with salt and pepper. Scatter the thyme sprigs over the fennel, cover with foil and bake for 15 minutes. Uncover and bake for about 15 minutes longer, until almost tender. Season the tomatoes with salt and pepper and add them to the baking sheet, cut side down.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Olive Oil

Tomato

Fennel

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Bake for 15 minutes, or until the tomatoes are soft and the fennel is golden brown.

Ingredients you will need

Tomato

Fennel

Equipment you will use

Oven

Transfer the fennel and tomatoes to a platter and pour the roasting juices on top; discard the thyme sprigs.

Ingredients you will need

Fresh Thyme

Tomato

Fennel

Light a grill or preheat a grill pan. In a small bowl, combine the lemon juice, 2 tablespoons of the olive oil and the coriander; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Coriander

Olive Oil

Equipment you will use

Grill Pan

Grill

Bowl

Coat the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over a medium-hot fire until lightly charred and just cooked, about 4 minutes per side.

Ingredients you will need

Salt And Pepper

Salmon

Olive Oil

Equipment you will use

Grill

Serve the salmon with the roasted fennel and tomatoes and pass the lemon dressing at the table.

Ingredients you will need

Tomato

Fennel

Salmon

Lemon

Equipment

Ingredients

Servings:

454grams

small fennel bulbs (about each), quartered and cored 0teaspoons

ground coriander 2Tbsps

fresh lemon juice 59milliliters

extra-virgin olive oil 4larges

plum tomatoes, halved lengthwise 680grams

salmon fillets (about 1 inch thick)4servings

Salt and freshly ground pepper 4

thyme sprigs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.