Salmon With Roasted-Lemon Vinaigrette
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 bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, 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.
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.
Quick Tip
This dish is also delicious served at room temperature. The roasted salmon, fennel, and lemon and the dressing will keep in
the refrig-erator for up to 2 days. Dress the greens and fish just before serving.
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