Salmon with Roasted Fennel and Red Onion

This recipe combines tender salmon with the rich, caramelised flavours of roasted fennel, red onion, and cherry tomatoes. Enhanced by thyme and garlic, it’s a simple yet sophisticated meal perfect for any occasion.

With minimal preparation and roasting in a single pan, this dish is convenient and impressive. The fresh squeeze of lemon adds a bright finish, making it a delicious and healthy choice for serving family or guests.

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 the oven and roast until it is the same colour throughout and flakes easily, about 10 to 12 minutes.

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