Simply Roasted Salmon and Fennel - Brick Oven

10 ounces fennel bulb 1 teaspoon olive oil pinch kosher salt 1½ 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

Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg • fiber 2g

Preheat Cuisinart Brick Oven to 425°F on convection or regular bake setting with a rack in position “A”. Line the baking tray with parchment paper. Slice the fennel bulb into ¼ inch lengthwise strips. Toss fennel with olive oil and salt in a mixing bowl. Place fennel on prepared baking tray and place into oven. Roast for 10 to 15 minutes flipping vegetables once half way through roasting time. While fennel is roasting, prepare the salmon. Rub the olive oil, salt and pepper all over the flesh of the salmon. Once fennel has roasted, remove, and place salmon on top of fennel. Switch rack to position “B” and return to the oven. Roast salmon for an additional 18 to 20 minutes until desired doneness has been achieved. Serve immediately.