One-Pot Wonders

Sheet Pan Roasted Salmon with Tomatoes and Fennel

January  8, 2018
Photo by Ghazalle Badiozamani courtesy of Houghton Mifflin Harcourt
Author Notes

A combination of garlic, lemon juice, olive oil, capers, dill, and Dijon mustard makes an intensely flavored—and speedy—sauce for both the fish and vegetables. This recipe is an excerpt from our partner Houghton Mifflin Harcourt's new cookbook, Whole30 Fast & Easy, by Melissa Hartwig. Food52

  • Serves 4
  • 1 1/2 pounds skin-on salmon fillet
  • 3 cups halved cherry tomatoes
  • 1 medium fennel bulb, cored, quartered, and thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons Dijon mustard
In This Recipe
  1. Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.
  2. Rinse the salmon and pat dry. Place the salmon, tomatoes, and fennel on the pan and sprinkle with the salt and pepper.
  3. In a small bowl, stir together the garlic, lemon juice, olive oil, capers, dill, and mustard. Drizzle the sauce over the fish, tomatoes, and fennel. Gently stir the tomatoes and fennel to coat.
  4. Roast until the salmon just barely starts to flake when pulled apart with a fork, 15 to 18 minutes.

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