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from "Real Simple® magazine"

When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

Hands-on time: 10 minutes
Total time: 45 minutes

Makes 4 servings

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs (see Note)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil
4 6-ounce salmon fillets, skin removed
1 lemon, halved

*FreshDirect Note: Since our bunches of thyme run on the large side, a quarter bunch is more than enough for this recipe.

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Heat oven to 400° F. Place the fennel, onion, garlic, tomatoes, thyme sprigs, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil in a roasting pan or 9-by-13-inch baking dish and toss to coat. Spread evenly and roast for 20 minutes. Meanwhile, rinse the salmon fillets and pat them dry with paper towels. Move the vegetables to the sides of the pan and place the fillets in the center. Redistribute the vegetables around the fillets. Squeeze the lemon over the top, then sprinkle with the remaining salt and pepper. Return to oven and roast until the fillets are the same color throughout and flake easily, about 10 to 12 minutes. To serve, transfer the fillets and vegetables to individual plates.

CALORIES 395 (48% from fat); FAT 21g (sat 4g); PROTEIN 36g; CHOLESTEROL 100mg; SODIUM 430mg; FIBER 4g; CARBOHYDRATE 15g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Ocean Mist Farms Fennel - $2.99/ea
  Red Onion, Large - $1.49/lb
  Organic Farm-Raised Salmon Fillet Family Pack - $17.99/lb
  Grape Tomatoes - $2.99/ea Save! 2 for $5.00
  Thyme - $1.99/ea
  Lemons - $0.99/ea Save! 5 for $4.50
You May Already Have
  Monini OilBios Organic Extra-Virgin Olive Oil - $13.99/ea
 17fl oz
  Hain Pure Foods Sea Salt - $3.19/ea
  Gefen Ground Black Pepper - $2.79/ea
  Garlic - $4.99/lb
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