Roast Salmon and Vegetables

Name: Roast Salmon and Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 larges fennel bulbs; 6 sprigs fresh thyme; 8 cloves garlic, peeled and halved; 1 pint grape tomatoes; 2 teaspoons kosher salt; 1 lemon, thinly sliced; 59 milliliters olive oil; 680 grams salmon fillets, skinless

Roast Salmon and Vegetables might be just the main course you are searching for. This recipe makes 4 servings with 437 calories, 37g of protein, and 25g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 10 minutes. Head to the store and pick up garlic, fennel bulbs, kosher salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat oven to 400 F.

Equipment you will use

Oven

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.

Ingredients you will need

Fennel

Tomato

Garlic

Pepper

Lemon

Thyme

Salt

Cooking Oil

Equipment you will use

Baking Pan

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.

Ingredients you will need

Salt And Pepper

Fennel

Salmon

Spread

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.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Frying Pan

Remove and discard the lemon before serving.

Ingredients you will need

Lemon

Equipment

Ingredients

Servings:

garlic, peeled and halved 1pint

grape tomatoes 2teaspoons

kosher salt 1

lemon, thinly sliced 59milliliters

olive oil 680grams

salmon fillets, skinless

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.