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

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.
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.
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

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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.