Salmon and Fennel With Roasted-Lemon Vinaigrette

Kan Kanbayashi
Serves 4 Hands-On Time: 15m Total Time: 30m

Ingredients

  • 2 bulbs fennel, thinly sliced
  • 2 lemons, halved crosswise
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 4 6-ounce pieces skinless salmon fillet
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh rosemary
  • 12 ounces mixed greens (about 8 cups)

Directions

  1. Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. Roast until the fennel begins to soften, 6 to 8 minutes.
  2. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.
  3. Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and ¼ teaspoon salt. Divide the greens among plates, top with the salmon and fennel, and drizzle with the dressing.
By Kate Merker,  November 2008

Quick Tip

This dish is also delicious served at room temperature. Roast the fish, fennel, and lemon and make the dressing in advance. Dress just before serving.

Nutritional Information

  • Per Serving
  • Calories 372Calories From Fat 40%
  • Fat  17g
  • Sat Fat  2.5g
  • Cholesterol  97mg
  • Sodium  696mg
  • Protein  40g
  • Carbohydrate  17g
  • Fiber  6g
  • Sugar  4g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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