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Salmon and Fennel with Roasted-Lemon Vinaigrette

Photo: Kan Kanbayashi
Prep time 15 mins
Other time 15 mins
Yield Makes 4 servings


  • 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)

Nutrition 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

How to Make It

  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.