Baked Salmon Recipe

 INGREDIENTS

 1 1/2 pounds salmon, cut into 4 6-oz filets, rinsed and patted dry with paper towel

 3 cups halved grape tomatoes

 1 medium fennel bulb, cored, quartered, and very thinly sliced (about 2 heaping cups)

 3 shallots, quartered

 2 tablespoons olive oil, divided

 1 teaspoon kosher salt, divided

 3/4 teaspoon coarse ground black pepper, divided

 1 clove garlic, minced

 2 tablespoons fresh lemon juice

 2 tablespoons capers, drained

 2 teaspoons chopped fresh dill or 1 teaspoon dried dill

 2 teaspoons Dijon mustard

INSTRUCTIONS

Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper. 

Arrange salmon filets on baking sheet. 

In a large bowl, toss together tomatoes, fennel, shallots, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer around the salmon.

In a small bowl, stir together remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with garlic, lemon juice, capers, dill, and Dijon mustard. Spread onto salmon.

Roast 18-20 minutes or until salmon reaches desired temperature (recommend 145ºF) when checked with an instant read thermometer. 

Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately.