- 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)
- 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
How to Make It
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.