Ingredients
- 10 ounces fennel bulb
- 1 teaspoon olive oil
- pinch kosher salt
- 1-1/2 pounds fresh salmon, preferably wild, skin removed (one whole piece or cut into individual fillets
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Instructions
- Preheat Cuisinart Brick Oven to 425°F, set to "convection bake" or "bake" setting with a rack in position "A." Place parchment paper over baking tray.
- Cut fennel bulb into lengthwise strips, each 1/4 inch long, and then toss with olive oil and salt in mixing bowl.
- Arrange fennel on baking tray and put into oven. Allow fennel to roast for 10-15 minutes. Make sure to rotate vegetables once half way through roasting time.
- In the meantime rub the salmon with olive oil, salt, and pepper. Once vegetables are done, remove and lay the salmon on top.
- Change the rack to position "B" and then place salmon and vegetables in oven for another 18-20 minutes, until they are cooked to preference. Serve immediately.
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