Sheet Pan Roasted Salmon With Tomatoes And Fennel

• 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

1. Preheat the oven to 400u0b0F. 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.

salmon fillet, halved cherry tomatoes, fennel bulb, coarse salt, black pepper, garlic, lemon juice, extravirgin olive oil, capers, dill, mustard

Taken from food52.com/recipes/74967-sheet-pan-roasted-salmon-with-tomatoes-and-fennel (may not work)