2 medium fennel bulbs about 1 and 1/4 lb total. Cored and sliced into 1/2 inch thick wedges
1/2 medium red onion, thinly sliced
2 TBS extra virgin olive oil
Kosher salt and black papper
4 6-oz salmon fillets skinless
1/2 cup packed fresh flat-leaf parsley coarsely chopped
1/3 cup salted and shelled pistachios coarsely chopped
1 TBS finely grated lemon zest
1 TBS finely chopped garlic
flaky sea salt.
Position a rack in the center of the oven and preheat to 400 degrees
Line a large rimmed sheet pan with foil or parchment. On the pan, toss the fennel and onion with the olive oil and a big pinch of salt and pepper. Spread the veggies evenly and roast until brown at edges and tender, about 20-25 minutes.
Push the veggies into a pile to make a bed for the salmon. Place the fillets on top of the veggies spaced evenly apart and season with salt and pepper. Roast until the salmon is cooked about 10-15 minutes.
Meanwhile in a bowl combine the parsley, pistachios, lemon zest and garlic to make the gremolata.
Serve the salmon and veggies topped with gremolata and a sprinkling of sea salt. Can put lemon wedges around platter for additional garnish.
This recipe is from Fine Cooking October/November issue 2015. My only suggestion is that next time I would use more fennel because it is so delicious, fragrant and mellow.
