Salmon with Fennel Seeds

Ingredients

• 1 yellow bell pepper
• 1 Zucchini
• 2 red onions
• 4 Garlic cloves
• 3 tbsp olive oil
• 400 g cherry tomatoes
• Salt
• Pepper
• 10 g dried herbs of Provence (1 tbsp)
• 4 tbsp Lemon juice
• 250 ml vegetable broth (hot)
• 600 g salmon fillet (4 fillets)
• 2 tsp fennel seeds

Instructions

1. 1.

   Wash the bell pepper, quarter it, remove seeds and cut into long pieces. Slice the zucchini into rounds.

2. 2.

   Peel the onions and slice them lengthwise into wedges. Peel the garlic cloves and mince them.

3. 3.

   Grease a baking dish with 1 tsp oil and add the pepper, zucchini, onions, garlic, and tomatoes. Season with salt, pepper, and dried herbs of Provence; drizzle with remaining olive oil and 2 tbsp lemon juice, then pour in the broth. Roast the vegetables in a preheated oven at 220 °C (fan 200 °C) on the middle rack for about 20 minutes.

4. 4.

   Meanwhile rinse the salmon fillets under cold water, pat dry, drizzle with remaining lemon juice, season with salt and pepper, and sprinkle each with ½ tsp fennel seeds.

5. 5.

   After 20 minutes flip the vegetables, place the salmon fillets on top, return to the oven, and bake for an additional 10 minutes.