Salmon and Fennel with Roasted-Lemon Vinaigrette

Salmon and Fennel with Roasted-Lemon Vinaigrette Recipe
Photo: Kan Kanbayashi

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

Nutritional Information

Calories 372
Caloriesfromfat 40 %
Protein 40 g
Carbohydrate 17 g
Sugars 4 g
Fiber 6 g
Fat 17 g
Satfat 2 g
Sodium 696 mg
Cholesterol 97 mg

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)

Preparation

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.