Roasted Salmon with Tomatoes and Fennel

Half the cherry tomatoes. Core, quarter, and thinly slice the fennel bulb. Preheat the oven to 400° f. Line a large rimmed baking pan with parchment paper . Rinse the salmon and pat dry. Place the salmon, tomatoes, and fennel on the pan and sprinkle with the salt and pepper . In a small bowl, stir together the garlic, lemon juice, olive oil, capers, dill, and mustard. Drizzle the sauce over the fish, tomatoes, and fennel. Gently stir the tomatoes and fennel to coat . Roast until the salmon just barely starts to flake when pulled apart with a fork, 15 to 18 minutes.