We have been getting stuck in a real food rut lately. So, in an effort to try something new and healthy for dinner, I broke out the old REALSIMPLE Meals Made Easy magazine from, like, a billion years ago and popped on over to the “one-pot meals” section. One Roast Salmon, Fennel, and Red Onion caught my eye, so we gave it a whirl.
disclaimer: before you set eyes on the next picture, please remind yourselves that food photographers are, quite possibly, geniuses. I have a newfound respect for the photographer of food. It is damn near impossible to make food look really really good. At least, it is for me. Okay. Please proceed.
It was actually delicious, despite the butcher job I did checking to see if the salmon was done (it was). The fennel was sweet as candy, the acidity of the cherry tomatoes complimented the meal nicely. There is something just perfect about roasting veggies- ANY veggies. We usually do a very sweet salmon dish, so it was nice to have something a little more savory for a change. Oliver ate an enormous portion, Milo barely ate anything. So I consider it a success (Milo rarely eats anything besides peanut butter sandwiches and apple slices). I served with a side of red and green lentils with brown & wild rice, a perfect earthy balance!
Roast Salmon, Fennel, and Red Onion
Ingredients
- 2 small fennel bulbs, cut into 1/2-inch wedges
- 1 large red onion, cut into 1/2-inch wedges
- 6 cloves garlic
- 1 cup cherry or grape tomatoes
- 1/2 bunch fresh thyme sprigs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 4 6-ounce salmon fillets
- 1 lemon, halved
- Heat oven to 400.
- Place the fennel, onion, garlic, tomatoes, thyme sprigs, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil in a roasting pan or 9-by-13-inch baking dish and toss to coat. Spread evenly and roast for 20 minutes.
- Meanwhile, rinse the salmon and pat dry with paper towels. Move the vegetables to the sides of the pan and place the fillets in the center. Redistribute the vegetables around the fillets. Squeeze the lemon on top, then sprinkle with the remaining salt and pepper.
- Return to oven and roast until the fillets are the same color throughout and flake easily, about 10 to 12 minutes. To serve, transfer the fillets and vegetables to individual plates.
Then go outside and stuff snow down the back of your brother’s neck.
This looks yummy and healthy too! Ive never tried red lentils either- sounds good. I’m waiting for my little one to expand his food interests- fish is a definate no for him right now 🙂