1

Heat oven to 400° F. Place the fennel, onion, garlic, tomatoes, thyme sprigs, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil in a roasting pan or 9-by-13-inch baking dish and toss to coat.

2

Spread evenly and roast for 20 minutes. Meanwhile, rinse the salmon fillets and pat them dry with paper towels.

3

Move the vegetables to the sides of the pan and place the fillets in the center. Redistribute the vegetables around the fillets.

4

Squeeze the lemon over the top, then sprinkle with the remaining salt and pepper.

5

Return to oven and roast until the fillets are the same color throughout and flake easily, about 10 to 12 minutes.

6

To serve, transfer the fillets and vegetables to individual plates.