roasted salmon with fennel and red onion

We LOVE this meal! It sounds fancy and it even looks fancy but it's a fake out! It's super easy, nutritious AND delicious! Don't let the fennel scare you away if you're not familiar with it. It's a funny root vegetable that has a licorice smell and a slight licorice taste, BUT pair it with a bite of salmon and onion and you are in for a treat!

2 small fennel bulbs, cut in quarters then slice
1 large red onion, cut in half then slice
6 cloves of garlic, smashed (or 3 t. minced fresh garlic or 3/4 t. garlic powder)
1 c. cherry or grape tomatoes (if we liked tomatoes I'd include them; I'm sure they're delicious and very pretty but...)
1 t. dried thyme
1 t. salt
1/2 t. black pepper
2 t. olive oil
4 - 6 oz. salmon fillets, skinned
1 lemon, halved

1. Heat oven to 400*.  
2. On a rimmed baking sheet, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 t. salt, 1/4 t. pepper and the oil. Spread evenly and roast for 20 minutes.  
3. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
4. Return to oven and roast until the salmon is the same color throughout, 10-12 minutes. Serve immediately, with rice, if desired.

**Baking note: Did you know? To check if the salmon is done, pierce it with a sharp knife. If it pierces the salmon and goes through to touch the other side of the pan without resistance IT IS DONE. If you wait until the salmon flakes, it's overcooked.

ENJOY!