Roast Salmon And Vegetable Tacos

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large fennel bulbs
• 1 pint grape tomatoes
• 8 garlic cloves, peeled and halved
• 1 lemon, thinly sliced
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 24 ounces salmon fillets, skin removed
• 8 small flour tortillas
• 1/4 cup fresh cilantro, roughly chopped
• sour cream (optional)

Recipe

• 1 heat oven to 400°f
• 2 cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. in a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. spread the mixture into a single layer. roast until the fennel is tender, about 40 minutes.
• 3 season the salmon with the remaining salt and pepper. remove pan from oven and place the fillets on top of the vegetable mixture.
• 4 return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. remove and discard the lemon before serving.
• 5 just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes.
• 6 using a fork, flake the salmon into chunks. divide the salmon and vegetables among the tortillas.
• 7 sprinkle with the cilantro. add a dollop of sour cream, if desired.