Roasted Fennel And Red Onion Salmon

• 2 fennel bulbs, cut into 1/2 inch wedges
• 1 red onion, cut into 1/2 inch wedges
• 6 garlic cloves, smashed
• 1 cup cherry tomatoes
• 1/2 bunch fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons extra virgin olive oil
• 24 ounces salmon fillets, skinned
• 1 lemon, halved
• 3 cups cooked rice (optional)

1. Heat oven to 400u0b0F.
2. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoons salt, 1/4 teaspoons pepper and the oil.
3. Spread evenly and roast for 20 minutes.
4. Move vegetable to side of pan and add salmon, redistribute vegetables around the salmon fillets. Squeeze the lemon halves over the salmon and vegetables, sprinkle with remaining salt and pepper.
5. Return to oven and roast until the salmon is the same color throughout and flakes easily (10-12 minutes).
6. Serve immediately, over rice if desired.

fennel bulbs, red onion, garlic, cherry tomatoes, thyme, kosher salt, black pepper, extra virgin olive oil, salmon, lemon, rice

Taken from www.food.com/recipe/roasted-fennel-and-red-onion-salmon-161122 (may not work)