Salmon, Salmon, Salmon

Several months ago, I discovered individually flash-frozen salmon fillets at Sam's. These fillets are suprisingly good and they are affordable as well. Since my discovery, we've been eating salmon at least once a week (sometimes more). As a result I'm on an endless search for new salmon recipes. I particularly enjoyed this one, from Real Simple magazine. I love roasted onion and fennel, so this recipe is right up my alley. I make some simple roasted potatoes to go along with it. I think the sweet roasted fennel and onion go very well with the salmon and potatoes.

Roasted Fennel and Red Onion Salmon

2 small fennel bulbs, cut into ½-inch wedges
1 large red onion, cut into ½-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
½ bunch fresh thyme sprigs
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice

Heat oven to 400 degrees. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to the side of the 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.

Roasted Potatoes with Rosemary

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Preheat oven to 450 degrees.

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin olive oil and season with rosemary, salt and pepper.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.