Mediterranean Salmon with Roasted Fennel & Potatoes

Ingredients

• 2 fillets salmon fillets
• 1.5 lbs red potatoes
• 2 bulbs fennel
• 3 tbsp garlic-infused oil
• 2 tbsp extra virgin olive oil
• 1 lemon
• 2 sprigs fresh rosemary
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh chives
• 0.25 cup white wine
• 2 tbsp parsley
• 1 tsp lemon peel

Instructions

1. 1Preheat oven to 400°F (200°C). In a large bowl, toss quartered red potatoes and sliced fennel with 2 tbsp extra virgin olive oil, 1 tbsp garlic-infused oil, chopped rosemary, dried basil, oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes.
2. 2While vegetables roast, pat salmon fillets dry. Drizzle with the remaining 2 tbsp garlic-infused oil, lemon juice, a pinch of salt, and pepper.
3. 3After 20 minutes, add salmon fillets and lemon slices to the baking sheet with the roasted vegetables. Pour white wine over the vegetables. Continue roasting for another 12-15 minutes, or until salmon is cooked through and vegetables are tender and slightly caramelized.
4. 4Garnish with fresh chives, chopped parsley, and grated lemon peel before serving.