Roast Salmon and Vegetables with Green Olive Vinaigrette

Name: Roast Salmon and Vegetables with Green Olive Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 larges fennel bulbs; 59 milliliters fresh flat-leaf parsley leaves, chopped; 8 cloves garlic, peeled and halved; 1 pint grape tomatoes; 237 milliliters green olives, pitted and roughly chopped; 2 teaspoons kosher salt; 1 lemon, thinly sliced; 1 Tbsp lemon juice; 118 milliliters extra-virgin olive oil; 680 grams salmon fillets, skinless

Need a gluten free, dairy free, and primal main course? Roast Salmon and Vegetables with Green Olive Vinaigrette could be an outstanding recipe to try. One portion of this dish contains around 37g of protein, 44g of fat, and a total of 607 calories. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of garlic, grape tomatoes, flat-leaf parsley leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

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, 1/4 cup of the 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 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Fennel

Pepper

Salmon

Spread

Salt

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.Meanwhile, combine the olives, the remaining oil, lemon juice, parsley, cumin (if using), paprika (if using), and the remaining salt and pepper. Spoon over the salmon.

Ingredients you will need

Salt And Pepper

Lemon Juice

Paprika

Parsley

Olives

Salmon

Cumin

Lemon

Cooking Oil

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2larges

fennel bulbs 59milliliters

fresh flat-leaf parsley leaves, chopped 8cloves

garlic, peeled and halved 1pint

grape tomatoes 237milliliters

green olives, pitted and roughly chopped 2teaspoons

kosher salt 1

lemon, thinly sliced 1Tbsp

lemon juice 118milliliters

extra-virgin olive oil 680grams

salmon fillets, skinless

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing 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 GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.