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Roasted Salmon with Tomatoes and Fennel

Yields: 4 servings 

For the fish:

4 4-6oz. boneless fillets wild salmon (Coho, Sockeye, or King)

½ lemon

¼ teaspoon black pepper

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon grated ginger

1 teaspoon toasted fennel, crushed or ground in spice grinder

1 teaspoon mustard seeds, toasted

Sea salt and pepper

For the vegetables:

1 pint grape tomatoes

olive oil

1 tablespoon balsamic vinegar

¼ cup basil leaves, chopped

1 bulb fennel, core removed and thinly sliced, reserve 2 tablespoons fennel fronds, chopped

1 leek, cut in half lengthwise and thinly sliced

salt and pepper


Preheat oven to 400 degrees.


Clean the salmon with lemon and ¼ teaspoon sea salt, rinse, and dry well on paper towels. Place the salmon in an ovenproof dish and season with remaining salt and pepper.


Mix together the olive oil, lemon juice, ginger, fennel seeds, mustard seeds and ½ teaspoon sea salt. Pour over the salmon and marinate for at least 30 minutes.


While the salmon is marinating line two baking sheets with parchment paper. On one pan, toss the tomatoes with 1 tablespoon olive oil, vinegar, basil, ¼ teaspoon salt and pinch of ground black pepper. On the other pan, toss the fennel, leeks, 1 tablespoon olive oil and ¼ teaspoon salt and spread flat. Roast the both pans for 12-15 minutes or until the tomatoes start blistering.


Smother the tomatoes, fennel and leeks over the salmon and roast the salmon for 15 minutes. Garnish with fennel fronds.

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