The 41st recipe I’ve made for this group is Roasted Salmon with Tomatoes and Fennel and can be found in the Whole30 Fast & Easy cookbook on page 116.
Ingredients: salmon, cherry tomatoes, fennel (I used cabbage), salt, pepper, garlic, lemon juice, olive oil, capers, fresh dill, and Dijon mustard. I also added some asparagus spears. 
Another rainy day…all rain all day long…so another sheet pan dinner seemed a good choice. Sheet pan dinners are very nice, and if you learn how to stagger the cooking times, they work even better. I cooked the cabbage (instead of fennel as Mark did not think licorice taste and salmon would be very nice together), 20 minutes before adding the asparagus for 10 minutes before adding the salmon and tomatoes for the last 13 minutes, all at 425 degrees. It was perfect, everything came together nicely and the seasoning/sauce was delicious. Definitely a repeat.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.