Name: Grilled Salmon with Roasted Fennel and Tomatoes
Yield: 4
Ingredients: 2 small fennel bulbs (about 1/2 pound each) -; 1/4 c. plus 1 tablespoon extra-virgin olive oil -; Salt and freshly ground pepper -; 4 thyme sprigs -; 4 large plum tomatoes -; 2 tbsp. fresh lemon juice -; tsp. ground coriander -; 4 6-ounce salmon fillets (about 1 inch thick) -

Grilled Salmon with Roasted Fennel and Tomatoes

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Ingredients for - Grilled Salmon with Roasted Fennel and Tomatoes

1. 2 small fennel bulbs (about 1/2 pound each) -

2. 1/4 c. plus 1 tablespoon extra-virgin olive oil -

3. Salt and freshly ground pepper -

4. 4 thyme sprigs -

5. 4 large plum tomatoes -

6. 2 tbsp. fresh lemon juice -

7. tsp. ground coriander -

8. 4 6-ounce salmon fillets (about 1 inch thick) -

How to cook deliciously - Grilled Salmon with Roasted Fennel and Tomatoes

1. Stage

Preheat the oven to 375°F. On a rimmed baking sheet, toss the fennel with 2 tablespoons of the olive oil and season with salt and pepper. Scatter the thyme sprigs over the fennel, cover with foil and bake for 15 minutes. Uncover and bake for about 15 minutes longer, until almost tender. Season the tomatoes with salt and pepper and add them to the baking sheet, cut side down. Bake for 15 minutes, or until the tomatoes are soft and the fennel is golden brown. Transfer the fennel and tomatoes to a platter and pour the roasting juices on top; discard the thyme sprigs.

2. Stage

Light a grill or preheat a grill pan. In a small bowl, combine the lemon juice, 2 tablespoons of the olive oil and the coriander; season with salt and pepper.

3. Stage

Coat the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over a medium-hot fire until lightly charred and just cooked, about 4 minutes per side. Serve the salmon with the roasted fennel and tomatoes and pass the lemon dressing at the table.