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grilled Salmon with Roasted Fennel & Tomatoes

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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.

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