Seared Salmon with Oven Roasted Fennel and Tomatoes

I know, another Salmon meal?! Well my client, who is mostly vegetarian, loves salmon, so I try to include it as much as possible. It works well since salmon, because of how moist it is naturally, keeps nicely.

For the side dish I cut wedges of plum tomatoes and slices of a fennel bulb. On two separate baking sheets I poured a couple of tablespoons of olive oil and sprinkled on a couple of big pinches of salt and a few twists of the pepper mill and then swirled that around together and added the fennel to one and the tomatoes to the other and then tossed the vegetables on the pan to coat lightly. Put them in a 400 degree oven and check on them after 10 minutes. The fennel will do well to be turned once. Don't move the tomatoes, they'll fall apart. The vegetable took about 20 minutes total and I placed them under the broiler after for a little additional browning.