Salmon With Roasted-Lemon Vinaigrette

salmon-fennel-vinaigrette
Photo by Kan Kanbayashi
Salmon With Roasted-Lemon Vinaigrette 3.8 91 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Calories 40% calories from fat
    • Fat 17 g
    • Sat Fat 2.5 g
    • Cholesterol 97 mg
    • Sodium 696 mg
    • Protein 40 g
    • Carbohydrate 17 g
    • Sugar 4 g
    • Fiber 6 g

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.

Ingredients

  1. Check 2 bulbs fennel, thinly sliced
  2. Check 2 lemons, halved crosswise
  3. Check 4 cloves garlic, unpeeled
  4. Check 3 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 4 6-ounce pieces skinless salmon fillet
  7. Check 1 teaspoon honey
  8. Check 1 teaspoon chopped fresh rosemary
  9. Check 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.

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