grilled Salmon with Roasted Fennel & Tomatoes

By [e-mail]

Ingredients

• 2 sm. fennel bulbs, quartered & cored
• 1/4 C + 1T olive oil
• Salt & pepper
• 4 thyme sprigs
• 4 large plum tomatoes, halved lengthwise
• 2 T lemon juice
• 1/8 t ground coriander
• 4 salmon fillets

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. On rimmed baking sheet, toss fennel with 2 T oil & season with salt & pepper. Scatter thyme sprigs over fennel, cover with foil & bake 15 min. Season tomatoes with salt & pepper & add to baking sheet, cut side down. Bake 15 min. Transfer fennel & tomatoes to platter & pour roasting juices on top; discard thyme sprigs.
Light grill. In small bowl, combine lemon juice, 2T oil & coriander; season with salt & pepper.
Coat salmon fillets with remaining 1T oil & season with salt & pepper. Grill over med-hot fire til lightly charred & just cooked, @ 4 min per side. Serve with roasted fennel & tomaotes & pass lemon dressing at table.