This recipe for baked wild salmon with roasted sweet onion and fennel makes a wonderful dinner for a cool evening. The vegetables are caramelized by roasting in this recipe, and it is a process that brings out the natural sweetness in fennel and onion. The resulting combination is a rich, sweet-sour topping that pairs well with most fish, tofu, tempeh or on salads. If you don't like rosemary, try substituting sage or dill. We love this entrée with spiced roasted sweet potatoes, a fragrant basmati pilaf and a salad or green vegetable.

See Also

Fennel and Apple Salad

Red Lentil Soup with Fennel and Leeks

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