Roasted Salmon Fennel and Bok Choy
Servings: 4
Ingredients
- 2 medium fennel bulbs cored and sliced into 1/2" thick wedges
- 1/2 medium red onion thinly sliced
- bella mushrooms
- 2-3 heads bok choy trimmed and cut into 1" slivers
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- juice from one organic lemon
- 4-6 oz. skinless salmon filets
Gremolata:
- 1/2 cup packed fresh flat leaf parsley coarsely chopped
- 1/2 cup salted shelled pistachios coarsely chopped
- 1 tablespoon finely organic grated lemon zest
- 1 tablespoon garlic finely chopped
- Pinch of kosher salt
Instructions
- Preheat oven to 400°.
- Use a rimmed baking sheet, you can line with foil for easy clean up.
- Place salmon on cutting board and drizzle lemon juice over top of salmon and a pinch of kosher salt and black pepper.
- In a bowl toss fennel, onion, mushrooms, olive oil and salt and pepper.
- Spread the vegetables evenly and roast for 15 minutes. Toss bok choy in empty bowl and coat with any remaining oil that is in the bowl.
- Remove pan and toss bok choy over top top of veggies, cook an additional 6-10 minutes.
- Remove pan from oven and push vegetables into a pile to make a bed for the salmon.
- Place the fillets on top of vegetables, spaced evenly.
- Return pan to oven and roast for 10-15 minutes
Gremolata:
- Combine all ingredients in a bowl.
- Serve salmon and vegetables plated and topped with gremolata.