Salmon with Roasted Fennel and Red Onion

Serves 4

Ingredients

• 1 fennel bulb, cut into 1cm wedges
• 1 large red onion, cut into 1cm wedges
• 6 cloves garlic, smashed I usually use the base of a glass to smash garlic, then remove the skin.
• 1 cup cherry tomatoes
• ½ bunch fresh thyme
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 4 salmon fillets, skinned
• 1 lemon, halved

Method

1. Heat oven to 200°C.
2. In a roasting pan, place the fennel, onion, garlic, tomatoes, thyme, ½ the salt, ½ the pepper, and the oil. Roast for 20 minutes.
3. Move the vegetables to the sides of the pan; place the salmon in the centre. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
4. Return the salmon to oven and roast until it is the same color throughout and flakes easily, about 10 to 12 minutes.

Halving this recipe easily fits in a benchtop oven, serving 2.