- Calories 372
- Fat 17g
- Sat fat 2.5g
- Calories from fat 40%
- Cholesterol 97mg
- Sodium 696mg
- Protein 40g
- Carbohydrate 17g
- Fiber 6g
- Sugar 4g
Salmon With Roasted-Lemon Vinaigrette
Kan Kanbayashi
How to Make It
Step 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.
Step 2
Roast until the fennel begins to soften, 6 to 8 minutes.
Step 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.
Step 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.
Step 5
Divide the greens among plates, top with the salmon and fennel, and drizzle with the dressing.
seabelis
2018-02-11T03:05:33-05:00
This was okay. Better for someone who really loves fennel.
Samlkb
2013-03-27T18:34:59-04:00
Loved it. Substituted red onions for the fennel. Once I drizzled the dressing on top of the fish I threw it back in the oven on broil- perfect!! Served over pappardelle pasta and salad
erinfrank
2013-01-04T14:45:50-05:00
I used onions in place of the fennel. Very yummy and easy to make! Also, very little clean up!
Valdon
2013-01-03T14:28:39-05:00
Loved it. Very easy to prepare. Verybtasty
