Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges	2 bulbs
Balsamic glaze	1 tablespoon
Oil, olive	1 tablespoon + 1 tablespoon
Salt, sea	1 teaspoon + 1 teaspoon
Petrale fillets, thick	4
Tomatoes, cherry, canned with sauce	14 ounces
Sugar, coconut	1 teaspoon
Parsley, freshly chopped	3 tablespoons
Pepper, freshly ground

1. Preheat your oven to 400°F. 
2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed	2 cloves
Ginger, peeled, finely chopped	¾-inch piece
Coconut milk,	14 ounces
Sugar, coconut	1 tablespoon
Thai 7 Spice seasoning	1 ½ teaspoon
Fish sauce	2 tablespoons
Lime juice, freshly squeezed	1 tablespoon
Shallots, finely chopped	3 large
Cilantro, finely chopped	2 tablespoons
Salmon fillets, skin on	20 ounces
Asparagus, cut into ¾-inch piece	9 ounces
Rice, basmati, cooked

1. Preheat your oven to 400°F. 
2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
4. Cover with foil, and bake for 35 minutes; serve with rice. 

Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.