Salmon and Lemony Feta Sauce with Roasted Fennel and Potatoes

Ingredients

• FOR THE ROASTED FENNEL AND POTATOES:
• 2 pounds Potatoes, Such As Fingerling, Red Bliss, Yukon Gold, Quartered Or Halved Depending On The Size
• 2 whole Fennel Bulbs, Large Dice, Reserve Some Of The Fronds For Garnish
• 3 Tablespoons Olive Oil
• 2 teaspoons Thyme, Fresh
• Salt And Pepper, to taste
• FOR THE LEMONY FETA SAUCE:
• 3 whole Scallions, Or Green Onions, Chopped
• 1 cup Flat Leaf Parsley Leaves
• 1 Tablespoon Lemon Juice, For 1 Tablespoon You'll Need About 1/2 Lemon
• ½ cups Greek Yogurt
• 2 Tablespoons Olive Oil
• 2 ounces, weight Feta Cheese
• Salt And Pepper, to taste
• FOR THE SALMON:
• 2 pounds Salmon Fillet, Cut Into 4 Portions, Skin On Or Off It's Up To You
• Olive Oil
• Salt And Pepper, to taste

Preparation Instructions

For the roasted fennel and potatoes:

1. Preheat oven to 400 F.
2. Toss all of the fennel and potato ingredients together in a roasting pan, or baking dish.
3. Roast for about 40 minutes, stirring once or twice. While they are roasting, prepare the other dishes.
4. Garnish with a few of the fennel fronds and set aside.

For the lemony feta sauce:

1. Put all of the ingredients for the Feta and Lemon sauce into a food processor and blitz until smooth. If you don’t have a food processor, chop the scallions and parsley very fine. Crumble the feta as small as you can. Then put everything in a bowl and mash and stir the mixture with a fork to get it as smooth as possible.

For the salmon:

1. Drizzle both sides of the salmon with olive oil, season with salt and pepper.
2. Heat a heavy bottomed skillet over medium high.
3. Put the salmon into the hot skillet (if the skin is still on then put it into the skillet skin side down). Cook about 3 minutes on each side for medium doneness.
4. Plate the salmon and top with the Lemony Feta Sauce.
5. Serve with roasted fennel and potatoes, and a tomato and cucumber salad.