Roasted Salmon with Fennel and Lemons

Are you tired of your weekly Salmon recipe? I find that most people get very comfortable with theirs. Every time you're by a friends house their mom is making the same Salmon they made last week. An audible sigh can be heard from everyone who passes it... "Salmon and Spanach again?!" We've all been there. So this week instead of having the same old, try my same old!
My husband asks me to make this for him almost every week and I do it because it's just too easy. It has tons of protein from the salmon and greek yogurt. All you need is one sheet tray and you're good to go. After all, who doesn't love a one-pan dinner? I know I do. Lets get cooking!

Roasted Salmon with Fennel and Lemons

1 1/2 Lbs. of Salmon, cut into filets or a whole piece 

1 Large Fennel, sliced (save the fronds)

3-4 Lemons, sliced thin

Extra Virgin Olive Oil

Freshly Cracked S&P

Spray a sheet tray with cooking spray and preheat the oven to 350 degrees. Place sliced fennel and lemons on the tray and drizzle with olive oil, salt and pepper. Mix together until everything is coated. Place in the oven to roast for about 15 minutes before adding the salmon. If you have filets especially you will not want to skip this part because they will cook quickly and the fennel needs some more time to roast. While the fennel and lemons are roasting now is a great time to make the Cucumber Yogurt to go with the salmon. 

You will need:

1 cup of Plain Non-Fat Greek Yogurt

2 Cucumbers, diced small

1 Tbs. Fennel Fronds, chopped
1 Small Garlic Clove, minced

Juice of 1 Lemon

1 Tsp. Evoo

S&P

Mix all ingredients together and set aside.

Next, take the sheet tray out of the oven and make space for the Salmon. Drizzle the Salmon with Extra Virgin Olive Oil, Freshly Cracked Salt and Pepper (I love the Kirkland Brand Grinders, Costco baby!)
Stick it back into the oven for about 15 minutes or until the fish is cooked to your liking. Your house will smell fantastic at this time and that means its ready to eat! Enjoy!