Seafood: Roast Salmon and Vegetables Serves 4

2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic, peeled and halved
1 lemon, thinly sliced
1/4 cup evoo
2 t kosher salt
1/2 t black pepper
6 sprigs fresh thyme
4 6 oz salmon fillets, skin removed

Heat oven to 400 F.  Cut each fennel bulb in half lengthwise. Cut each half into 6 wedges.  In very large roasting pan combine fennel, tomatoes, garlic, lemon, oil, 1 1/2 t salt, 1/4 t pepper, thyme.  Spread mixture into single layer.  Roast until fennel is tender, about 40 minutes.
Season salmon with remaining s & p. Place fillets on top of veg mixture.  Return to oven, roast until fillets are done and flake easily, about 12 mins.  Remove and discard lemon to serve.