Salmon With Roasted-Lemon Vinaigrette

Salmon and Fennel With Roasted-Lemon Vinaigrette
Kan Kanbayashi
Serves 4
preparation
15
minutes
cooking
30
minutes

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.
  2. Roast until the fennel begins to soften, 6 to 8 minutes.
  3. 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.
  4. 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.
  5. Divide the greens among plates, top with the salmon and fennel, and drizzle with the dressing.
Kate Merker
October 2008

Nutritional Information

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