Roast Salmon and Vegetable Tacos

Ingredients

• 2 large fennel bulbs
• 1 pint grape tomato
• 8 garlic cloves, peeled and halved
• 1 lemon, thinly sliced
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 24 ounces salmon fillets, skin removed
• 8 small flour tortillas
• 1/4 cup fresh cilantro, roughly chopped
• sour cream (optional)

Directions

1. 1

   Heat oven to 400°F

2. 2

   Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.

3. 3

   Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture.

4. 4

   Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

5. 5

   Just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes.

6. 6

   Using a fork, flake the salmon into chunks. Divide the salmon and vegetables among the tortillas.

7. 7

   Sprinkle with the cilantro. Add a dollop of sour cream, if desired.