Cook Time: 32 minutes
Serves: 4
Ingredients
- 1/4 cup extra virgin olive oil
- 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
- 1 large navel orange, zested
- 3/4 cup freshly squeezed orange juice
- 1/2 cup Philadelphia Cream Cheese
- 3-4 whole sprigs of thyme and 2 teaspoons thyme leaves
- 1 tsp each salt and freshly ground black pepper, divided
- 4 fresh salmon filets
- Heat oven to 450 degrees. Coat the bottom of a large roasting pan with 2 tbsp of the oil. Add the sliced fennel. Add the sprigs of thyme. Drizzle 1 tbsp of oil over the fennel and sprinkle with salt and pepper. Toss to fully coat the fennel with oil and seasonings. Roast 12 minutes.
- Remove the fennel from the oven. Reduce the oven temperature to 400. Top fennel with the salmon, skin side down. Drizzle with the last tbsp of olive oil, salt, pepper, and orange zest.
- Roast for 15-20 minutes until the salmon reaches your desired doneness.
- Warm the orange juice in a small saucepan along with the thyme leaves. Add the cream cheese and let it melt into the sauce.
- Remove pan from oven. Place fennel on a large platter. Remove skin from salmon. Place on top of the fennel and spoon the cream sauce over all.
