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
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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