Salmon and Fennel with Roasted-Lemon Vinaigrette

Photo: Kan Kanbayashi

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

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)


  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.
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