This quick and easy salmon recipe can be served with a simple green salad and your favorite dressing for a nourishing, anti-inflammatory meal. Be sure your sheet pan is large enough to accommodate the ingredients in this recipe. If you use a smaller pan, the veggies may turn a bit watery instead of cooking and slightly caramelizing.
Ingredients
2 pounds
wild salmon fillets
2 medium
fennel bulbs
cut into crescent moons
1 large
sweet onion
cut into crescent moons
2 tablespoons
extra virgin olive oil
(divided)
½ teaspoons
sea salt
½ teaspoons
black pepper
