I was going through my Springpad-ed recipes this morning, and came across this– mainly bc I was looking for seafood.  I was pretty sold on it the minute I saw that it used about 4 ingredients- not too shabby.  Oh, and it involves using a fennel bulb, something I’ve never done, have no idea if I’ve used it correctly, and also have no idea about it’s flavor.  Yay! 😉

So, first up- chopping the fennel.  I halved the recipe, so I’m only using one, not two, bulbs.  It has a really interesting scent, kinda like anise almost- definitely has a sweet(ish) smell.  Hmm…I’m intrigued!

Now, the rest of the “fixins”- grape tomatoes, garlic, some thinly-sliced lemons, and a few sprigs of fresh thyme.  Then sprinkle w/olive oil, and season w/salt and pepper:

This will go into the oven at 400-degrees for about 40(ish) minutes, or until the fennel is softened…

So pretty!

Be back in a bit!


The veggies are all roasted, now to add on the salmon fillets.  Just toss ’em on top of the veggies, and roast the entire pan again for another 12 or so minutes, or until the salmon is cooked through.


All done!  I served this w/corn-on-the-cob (bc we didn’t have enough veggies!), bc…well, not knowing how the fennel would go, I wanted to make sure we had a veggie that we really liked!

Super-good!  The fennel didn’t actually taste like much, though it did seem to influence the flavor all-around of the meal.  Weird.  The salmon was really nicely flavored from all the fruit and veg- this is probably something I’d make again bc of the easiness and the yummy outcome.


PS-  Is there any of veggie more “summery” than corn-on-the-cob??  So pretty- couldn’t pass it up today! 🙂