Fennel completely changes when roasted. My husband who hates raw fennel loves this dish – so it’s worth trying even if you’re fennel-wary.
1 side salmon
1 bulb of fennel, cut into slices
1 cup baby tomatoes .
Pesto:
1 cup fennel fronds (little green leaves)
1/3 cup extra virgin olive oil
2 tsp fennel seeds
1 tsp Dijon mustard
Zest of 1 lemon
1 garlic clove
Sea salt and pepper
.
Preheat oven to 400°F
Process all pesto ingredients.
Place salmon on greased baking sheet surrounded by fennel and baby tomatoes.
Spread pesto all over salmon and vegetables, reserving a bit for garnish if you want.
Bake for 25-30 minutes. .
Thanks @cookinginheelss for the inspiration!
Erin Eats 