Contents of your meal kit:
leek & fennel mix
sweet pepper mix
Cookware needed: saucepan, baking sheet
- Preheat oven to 425.
- Melt butter and a drizzle of olive oil in a saucepan over medium-low heat. Add the leek & fennel, stirring well to combine with the oil. Sauté until very soft, about 25 minutes. Lower the heat as necessary to avoid browning (see note). Keep an eye on the leeks and fennel as you continue with the rest of the meal.
- Cut baby peppers in half lengthwise and use your fingers to pull out the stem and seeds. Chop garlic. Toss all of the peppers with a drizzle of olive oil and chopped garlic. Season with salt & pepper. Put the peppers in the oven and set a timer for 5 minutes.
- Rub salmon with olive oil, salt & pepper. When the 5-minute timer on the peppers is up, remove from the oven, give them a quick toss, and push to one side of the baking sheet. Place salmon on the other side of the baking sheet. Return baking sheet to oven and roast for 10-15 minutes, or until the salmon and peppers are done to your liking.
- Serve salmon on top of melted leek & fennel with roasted peppers on the side.
Notes: If you notice the leek & fennel mixture beginning to burn or brown, add a couple tablespoons of water. To make it easy for yourself, keep a cup of water by the stove, as you’ll likely need to do this a couple times. This will allow the vegetables to continue to melt down without burning and the water will cook off.