Roasted Salmon Fillets with Fennel & Oranges

By miss5elements

Makes 4 servings. Each serving: 499 cal, 18g fat, 42g protein, 39g carb

Ingredients

• 1 small bulb fennel, trimmed, cut into 1/2-inch slices
• 1/2 sweet onion (such as Vidalia), cut into 1/2" wedges
• 1 navel orange, cut into 1/4-inch half-moons
• 3 T EVOO
• 4 (6-oz) salmon fillets, skin on
• Kosher salt & ground black pepper
• 1/4 t crushed red pepper
• 1 c couscous
• 1 T each chopped fresh parsley & chopped fresh tarragon, plus more for garnish

Preparation

Step 1

1. Heat oven to 350°F. Place fennel, onion & orange on a lg rimmed baking sheet & toss w/2T of olive oil. Rub salmon fillets w/remaining 1T olive oil & nestle among veggies & orange, flesh side up; then season w/salt, black pepper & red pepper flakes.
2. Roast until salmon is cooked through & vegetables & orange are soft, 12 - 15 min. Remove salmon from baking sheet, then broil vegetables & orange until slightly browned, ~2 min.
3. Meanwhile, place couscous in a med serving bowl & add 1.5c boiling water. Cover w/plastic wrap & let stand 5 min. Then fluff w/a fork & stir parsley & tarragon into couscous; season w/salt & pepper. Serve w/salmon, roasted vegetables & orange w/couscous. Garnish w/additional fresh herbs.