Roasted Provencal Salmon and Fennel
A honey-kissed lemon-thyme vinaigrette and a little time in the oven bring fresh salmon and fennel together in this easy sheet pan meal.
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Cooking tools:
- Microplane
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
- 1 ½ teaspoon finely grated fresh lemon zest
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 medium fennel bulbs
- Cooking spray
- Six 6-ounce center-cut skinless salmon fillets
- Lemon wedges
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