Tonight's Dinner: This Low-Cleanup, Amazingly-Flavorful One-Pan Salmon

Think of this recipes as good food for people who hate washing dishes. You get amazing flavors, minimal cleanup, and more time to watch Downton Abbey. By Khalil Hymore, REDBOOK.

Roasted salmon fillets with fennel and oranges

Prep time: 10 minutes
Cooking time: 20 minutes

1 small bulb fennel, trimmed, cut into ½-inch slices
½ sweet onion (such as Vidalia), cut into ½-inch wedges
1 navel orange, cut into ¼-inch half-moons
3 Tbsp olive oil
4 (6-oz) salmon fillets, skin on
Kosher salt and ground black pepper
¼ tsp crushed red pepper flakes
1 cup couscous
1 Tbsp each chopped fresh parsley and chopped fresh tarragon, plus more for garnish

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1. Heat oven to 350°F. Place fennel, onion, and orange on a large rimmed baking sheet and toss with 2 Tbsp of the olive oil. Rub salmon fillets with remaining 1 Tbsp olive oil and nestle among veggies and orange, flesh side up; then season with salt, black pepper, and red pepper flakes.

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2. Roast until salmon is cooked through and vegetables and orange are soft, 12 to 15 minutes. Remove salmon from baking sheet, then broil vegetables and orange until slightly browned, about 2 minutes.

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3. Meanwhile, place couscous in a medium serving bowl and add 1½ cups boiling water. Cover with plastic wrap and let stand 5 minutes. Then fluff with a fork and stir parsley and tarragon into couscous; season with salt and pepper. Serve salmon, roasted vegetables, and orange with couscous. Garnish with additional fresh herbs.

Makes 4 servings. Each serving: 499 cal, 18 g fat, 42 g protein, 39 g carb.

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