Emerald Herb-Crusted Salmon with Roasted Lemon-Fennel & Bell Pepper

Ingredients

• 2 fillets Skin-on Salmon Fillets
• 1/4 cup Fresh Parsley
• 2 tablespoons Fresh Dill
• 2 tablespoons Fresh Chives
• 1/2 teaspoon Lemon Zest
• 2 tablespoons Olive Oil
• 1 bulb Medium Fennel Bulb
• 1 medium Red Bell Pepper
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper
• 2 wedges Lemon Wedges

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a medium bowl, combine the sliced fennel and red bell pepper. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper. Toss to coat evenly. Spread the vegetables in a single layer on one half of the prepared baking sheet.
3. Roast the vegetables for 15 minutes, allowing them to soften and begin to caramelize.
4. While the vegetables are roasting, prepare the herb crust. In a small bowl, combine the finely chopped parsley, dill, chives, and lemon zest. Mix well.
5. Pat the salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon of sea salt and 1/8 teaspoon of black pepper. Brush the top (skinless side) of each salmon fillet with 1/2 tablespoon of olive oil, then firmly press the herb mixture onto the oiled surface, creating a generous crust.
6. After the vegetables have roasted for 15 minutes, carefully remove the baking sheet from the oven. Place the herb-crusted salmon fillets, skin-side down, on the other half of the baking sheet.
7. Return the baking sheet to the oven and continue to roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C). The skin should be crispy.
8. Serve immediately, garnishing each plate with a fresh lemon wedge.

Nutrition (per serving)