Salmon and Fennel with Roasted-Lemon Vinaigrette

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

Yield:

Makes 4 servings

Recipe from

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.

Note:

Kate Merker,

November 2008
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