Roasted Salmon and Fennel Sheet Pan

Ingredients

• •4 fillets (6 oz each) salmon
• •2 medium bulbs fennel
• •2 tablespoons olive oil
• •1 tablespoon lemon juice
• •2 cloves garlic, minced
• •1 teaspoon dried dill
• •1 teaspoon Dijon mustard
• •to taste salt and black pepper
• •1 lemon, sliced

Directions

1. 1Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. 2Trim fennel bulbs, cut into wedges, and toss with 1 tablespoon olive oil, salt, and pepper on the sheet pan.
3. 3Roast fennel for 12 minutes until starting to soften and brown.
4. 4In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, dill, and Dijon mustard.
5. 5Remove sheet pan from oven, push fennel to the sides, and arrange salmon fillets skin-side down in the center.
6. 6Brush salmon with the herb mixture and season with salt and pepper; top with lemon slices.
7. 7Roast for 12-14 minutes until salmon is cooked through and flakes easily with a fork.
8. 8Serve salmon and roasted fennel immediately with pan juices drizzled over top.

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