How To Make Grilled Salmon with Roasted Fennel and Tomatoes
Make BBQs extra special with this flaky grilled salmon dish, served alongside licorice-like roasted fennel and juicy plum tomatoes, for a filling meal!
Serves:
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
Instructions
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Preheat the oven to 375 degrees F.
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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.
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Cover with foil and bake for 15 minutes. Uncover and bake for about 15 minutes longer, until almost tender.
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Season the tomatoes with salt and pepper and add them to the baking sheet, cut side down.
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Bake for 15 minutes, or until the tomatoes are soft and the fennel is golden brown.
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Transfer the fennel and tomatoes to a platter and pour the roasting juices on top; discard the thyme sprigs.
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Light a grill or preheat a grill pan.
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In a small bowl, combine the lemon juice, 2 tablespoons of the olive oil and the coriander; season with salt and pepper
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Coat the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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Grill the salmon over a medium-hot fire for about 4 minutes per side, until lightly charred and just cooked.
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Serve the salmon with the roasted fennel and tomatoes with lemon dressing, and enjoy!
Nutrition
- Calories: 994.63kcal
- Fat: 67.18g
- Saturated Fat: 14.09g
- Monounsaturated Fat: 24.94g
- Polyunsaturated Fat: 17.06g
- Carbohydrates: 12.05g
- Fiber: 4.73g
- Sugar: 5.69g
- Protein: 83.07g
- Cholesterol: 217.80mg
- Sodium: 1366.41mg
- Calcium: 110.78mg
- Potassium: 2039.98mg
- Iron: 3.05mg
- Vitamin A: 82.28µg
- Vitamin C: 44.44mg
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