Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
4 6-8 ounce salmon fillets, skin removed
2 fennel bulbs, cut into ½-inch wedges
1 pound small pearl onions, peeled
6 cloves garlic
2 cups cherry tomatoes
2 tablespoons olive oil
2 teaspoons fresh lemon juice
3 sprigs each fresh thyme and rosemary
1 teaspoon each salt and pepper, plus more to taste
Preheat oven to 400° F.
Place fennel, onions, garlic, tomatoes, and herbs in a baking dish. Season with 1 teaspoon of salt and pepper and coat in olive oil. Roast for 15 minutes.
Rinse and pat dry salmon fillets. Remove baking dish from the oven and place salmon in the center, cover with vegetables. Drizzle with lemon juice and return to oven for 10-12 more minutes.
Serve with herbs or fennel fronds as a garnish.