Roasted Salmon With Fennel and Tomatoes

Two 6-ounce frozen salmon fillets (skin-on or skinless)

1 large or 2 medium fennel bulbs (may substitute leeks; see note)

Kosher salt

1 lemon

2 cups grape or cherry tomatoes

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 teaspoons ground za'atar

Leaves from 6 stems parsley

Unwrap and place the frozen salmon fillets on a plate lined with paper towels.

Bring a medium saute pan of water to a boil over high heat. Meanwhile, trim any fronds and stems from the fennel bulb(s), reserving a few fronds for garnish, then cut the bulb in half. Discard the core (which looks like triangular wedges), then cut each bulb half into several wedges.

Add a generous pinch of salt to the water, then slip in the fennel. Reduce the heat to medium; cook for about 8 minutes, or until just tender, then drain well.

While the fennel is cooking, preheat the oven to 375 degrees. Finely grate the zest of the lemon into a shallow baking dish, then cut the fruit in half and squeeze in its juice. Cut the tomatoes in half; add them to the mix. Drizzle with 2 tablespoons of the oil, then season lightly with salt and toss to coat. Roast (middle rack) for 6 minutes.

While the vegetables are in the oven, pat the salmon dry, then rub it all over with the remaining tablespoon of oil. Sprinkle with the za'atar and a pinch of salt.

Add the drained fennel to the baking dish, then nestle the fillets among the vegetables; if the fillets are skin-on, place them skin sides up. Return to the oven and roast for about 10 minutes, or just until the center of each fillet can be flaked apart gently with a fork. While the salmon and vegetables are in the oven, coarsely chop the parsley leaves.

Scatter the parsley and reserved fennel fronds over the fish, fennel and tomatoes. Drizzle with a little more oil, and serve warm.

Note: If you want to use leeks instead of the fennel, cut the white and light-green parts of 4 or 5 of them crosswise into thin rings and place in a deep container of cold water. Let sit for 5 or 10 minutes, then gently lift them out of the water and shake dry. Place in the pan with the tomatoes, toss to coat and follow the rest of the directions above.

Serves 2

Nutrition: (nutritional analysis is using 1/2 teaspoon kosher salt.) Calories: 490; Total Fat: 32 g; Saturated Fat: 5 g; Cholesterol: 95 mg; Sodium: 430 mg; Carbohydrates: 16 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein: 37 g.

Adapted from a recipe at BBCGoodFood.com.