Simply Roasted Salmon and Fennel - Exact Heat Toaster/Convection

1 fennel bulb (about 10 ounces) 1 teaspoon olive oil 1 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

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

Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 425°F on Bake or Convection 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 in prepared baking pan and place in oven. Roast for 10 to 15 minutes, flipping it once halfway through roasting time. While fennel is roasting, 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 salmon to the oven. Roast for an additional 18 to 20 minutes until desired doneness has been reached. Serve immediately.