Salmon and Fennel with Roasted-Lemon Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 bulbs fennel, thinly sliced |
2 lemons, cut in half 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 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes. Season the salmon with 1/2 teaspoon salt and 1/4 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 small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and 1/4 teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing. Make Ahead: This dish is also delicious served at room temperature. Roast the fish, fennel, and lemon and make the dressing in advance. Dress the greens and the fish just before serving.
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