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