Roasted Fennel and Red Onion Salmon
Ingredients
- 2 small fennel bulbs, cut into ½-inch wedges
- 1 large red onion, cut into ½-inch wedges
- 6 cloves garlic, smashed
- 1 cup cherry or grape tomatoes
- ½ bunch fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 4 6-ounce salmon fillets, skinned
- 1 lemon, halved
- about 3 cups cooked rice (optional)
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