Ingredients
2small fennel bulbs,(about ½ lb each)
¼cupextra-virgin olive oil,plus 1 tbsp
salt and freshly ground pepper
4thyme sprigs
4large plum tomatoes
2tbspfresh lemon juice
1tspground coriander
4salmon fillets,(6 oz each), about 10inch thick
Preparation
Preheat the oven to 375 degrees F.
On a rimmed baking sheet, toss the fennel with 2 tablespoons of the olive oil and season with salt and pepper. Scatter the thyme sprigs over the fennel.
Cover with foil and bake for 15 minutes. Uncover and bake for about 15 minutes longer, until almost tender.
Season the tomatoes with salt and pepper and add them to the baking sheet, cut side down.
Bake for 15 minutes, or until the tomatoes are soft and the fennel is golden brown.
Transfer the fennel and tomatoes to a platter and pour the roasting juices on top; discard the thyme sprigs.
Light a grill or preheat a grill pan.
In a small bowl, combine the lemon juice, 2 tablespoons of the olive oil and the coriander; season with salt and pepper
Coat the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Grill the salmon over a medium-hot fire for about 4 minutes per side, until lightly charred and just cooked.
Serve the salmon with the roasted fennel and tomatoes with lemon dressing, and enjoy!
