Roasting vegetables is one of my favorite ways to eat vegetables. The juiciness of the vegetables and the concentrated flavors make it is so much more delicious. Plus it when you make a meal and only dirty one pan or one kitchen tool definitely makes it to the top of my cooking list. Making dinner at home after a long day sometimes isn't appealing. This is when ordering take out, rummaging through the pantry for a snack like meal or going out to a quick restaurant for dinner ends up happening. But these options just aren't good for you. So why not make a super simple dish like this and extremely nutritious and flavorful?
Yields 2 servings
2 wild caught salmon fillets (I used coho salmon)
1 medium/large fennel bulb - stalks removed and quartered
1 leek - cleaned and quartered
3-4 tablespoons olive oil
Salt and Pepper
Preheat the oven to 400 degrees.
Line 2 baking sheets with aluminum foil.
Place the cut vegetables on one of the baking sheets. Season well with salt, pepper and half of the olive oil. Make sure the vegetables are well coated with olive oil.
Place in the oven for 20 minutes.
Reduce the heat of the oven to 375 degrees.
One the second baking tray, place the salmon on it.
Season well with salt, pepper, and olive oil.
Place in the oven and depending on how you prefer to serve your salmon cook for 8-13 minutes.
Once cooked, remove from the oven and serve.
I served this recipe with couscous pea style risotto (the recipe is coming soon!).