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Photo: Kan Kanbayashi Photo by: Photo: Kan Kanbayashi

Salmon and Fennel with Roasted-Lemon Vinaigrette

Real Simple NOVEMBER 2008

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:15 Minutes


  • 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.

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

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Salmon and Fennel with Roasted-Lemon Vinaigrette recipe