Sort ingredients
kbuxton
QR Code
Listen
Pdf
Line a large plate with towels, then set the salmon fillets on top.
Bring a medium (10-inch) saute pan with water to a boil over high heat. Add a generous pinch of salt to the water, then slide in the fennel. Reduce the heat to medium and cook until just tender, about 8 minutes. Remove from the heat and drain well.
While the fennel is cooking, position a rack in the middle of the oven and preheat to 375 degrees.
In a shallow 9-by-13-inch baking dish, gently toss together the tomatoes with 2 tablespoons of the oil, the lemon zest and juice, and a pinch of salt until combined. Transfer to the oven and roast for 6 minutes.
While the vegetables are in the oven, pat the salmon dry, then rub it all over with the remaining 1 tablespoon of oil, and sprinkle with the za’atar and a pinch of salt.
Add the drained fennel to the baking dish, then nestle the fillets among the vegetables; if the fillets are skin-on, place them skin side up. Return to the oven and roast for about 10 minutes, or just until the center of each fillet can be flaked apart gently with a fork.
Scatter the parsley and reserved fennel fronds over the fish, fennel and tomatoes. Drizzle with a little more oil and serve warm.