This is a wonderful meal for outdoor dining in the summer and a stellar way to celebrate Copper River season. (Friends don't let friends eat farmed salmon.) What a brilliant idea to roast fennel, salmon, lemon and garlic together and then use the same ingredients for a vinaigrette! We'll make this one again!
Salmon and Fennel with Roasted-Lemon Vinaigrette
Photo: Kan Kanbayashi
More From Real Simple
Other: 15 Minutes
Amount per serving
- Calories: 372
- Calories from fat: 40%
- Protein: 40g
- Carbohydrate: 17g
- Sugars: 4g
- Fiber: 6g
- Fat: 17g
- Saturated fat: 2g
- Sodium: 696mg
- Cholesterol: 97mg
- 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)
- 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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