Ingredients
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1 1/2 cups cherry tomatoes
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1 large fennel bulb, sliced lengthwise into “steaks”
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1 zucchini, cut into coins
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Olive oil
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2 lemons, halved
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1 1/2 pounds salmon filet (whole or cut into fillets)
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Kosher salt, to taste
Instructions
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Preheat oven to 450°F.
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Place the cherry tomatoes, fennel, zucchini, and lemon halves on a sheet pan. Drizzle with olive oil and season with kosher salt. Toss to coat and spread into a single layer.
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Roast the vegetables for 10 minutes.
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Remove the pan from the oven and push the vegetables to the sides to make space for the salmon. Place the salmon on the pan and season with salt.
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Return to the oven and bake for an additional 12–15 minutes, depending on the thickness of the salmon, until cooked through and flaky.
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Turn on the broiler for 1–2 minutes to lightly caramelize the vegetables and crisp the edges of the salmon.
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Serve immediately with roasted lemon halves for squeezing over the top.
Notes
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Cut vegetables into similar-sized pieces to ensure even roasting.
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For extra flavor, add fresh herbs like dill or parsley before serving.
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Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium.
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Swap in asparagus, bell peppers, or red onion depending on what’s in season.
