One Pan Salmon and Vegetables

Directions

1. Preheat oven to 425°F . Preheat a half sheet pan (12"x17") for about 10 minutes.
2. Clean and halve fennel. Cut out tough core and slice fennel into 1/4" slices.
3. Remove hot pan from oven and place one tablespoon of butter in pan, swirling to coat bottom. Place sliced fennel, green beans, and whole grape tomatoes in the pan. Drizzle with 2 tablespoons olive oil and toss so that the vegetables are evenly coated. Sprinkle with about 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Place in hot 425°F oven for 20 minutes.
4. After 20 minutes, reduce the oven temperature to 250°F . Remove sheet pan from oven, and using a spatula, stir roasting vegetables. Return pan to oven and set timer for an another 20 minutes. Remove the salmon from the refrigerator, remove any pin bones you may find. Cut salmon into 4 or 5 pieces, each piece approximately 2" wide, leaving the skin on. Salt and pepper the salmon and leave at room temperature for the 20 minutes to come to room temperature.
5. After 20 minutes, remove pan from the oven and push the vegetables to the side of the pan to make room in the center for the salmon and lemon. Cut the lemon in half along the equator. Place lemon, cut side down in the pan along with the salmon pieces (skin side down) and 2 tablespoons drained capers. Return pan to the oven for 25-30 more minutes until the salmon is medium-rare (115°F).
6. To serve, using a spatula, carefully lift separating salmon from the skin and discard skin (baking with the skin on helps retain moisture), squeeze warm lemon halves over the fish, top fish with warm capers and enjoy.