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  • Jefferson Adams

    Fennel Roasted Salmon (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    I’m a big fan of just about any “one-pot” meal. A good one-pot meal is easy to make and brimming with flavor. The flavors in this simple dish come together seamlessly. The roasted vegetables and herbs infuse the flaky salmon. This recipe serves four, but can easily be adjusted to accommodate more or fewer people. Add this to your repertoire for quick entertaining or classic, at-home comfort.

    Ingredients:
    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



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    Directions:
    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.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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