Salmon with Fennel

Now as much as I wanted watch my fishmonger cut the head and tail off a 10 pound salmon and butterfly it, it really just wasn't an option (for so many reasons). So I made the onion/fennel stuffing then just dumped it on top of my clean salmon fillet. I did make this in advance and popped it in the oven 45 minutes before eat time.

The fennel certainly has an interesting taste. Once you've eaten a couple bites though, it is enjoyable and I liked it. But I don't know if I'd go out of the way to find it, like I did last week. I did serve this with the roasted Brussels sprout, which is my second time making those, and I loved them again!