New Recipe

I have a new year's resolution to make fish once a week. That's not a small feat since I've only made fish once in my life (not counting fish sticks) and it was not pretty. Blech.
Tonight was our first fish of the year and it was pretty good if I say so myself! Thought I'd share it with you. If the 4-year-old wasn't having a meltdown before dinner, I would have taken a picture. It loooked very gourmet!

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

Heat oven to 400° F.In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.
Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.
Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 394.71(48% from fat); FAT 21.08g (sat 4.06g); PROTEIN 36.17mg; CHOLESTEROL 100.36mg; CALCIUM 99.87mg; SODIUM 430.36mg; FIBER 4.4g; CARBOHYDRATE 15.19g; IRON 2.21mg