Rating: 4 stars
91 Ratings
  • 1 star values: 5
  • 2 star values: 7
  • 3 star values: 19
  • 4 star values: 27
  • 5 star values: 33
Kate Merker

Gallery

Credit: Kan Kanbayashi

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

372 calories; fat 17g; saturated fat 2.5g; calories from fat 40%; cholesterol 97mg; sodium 696mg; protein 40g; carbohydrates 17g; fiber 6g; sugars 4g.
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