Photo: Kan Kanbayashi
Prep Time
15 Mins
Other Time
15 Mins
Makes 4 servings

How to Make It

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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Ratings & Reviews

PurdyGirlPeg's Review

July 22, 2014
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!

pwwmcat's Review

September 13, 2013
This dish was an absolutely fantastic way to make salmon. Agree with another reviewer that the vinaigrette needed a bit more honey to balance it out. Husband who is not a great fan of fish LOVE it! A real keeper!

PKcookin's Review

June 18, 2012
Fennel & garlic were under cooked, salmon over cooked. Part of this was my fault in forgetting to turn timer back on to time salmon. It just didn't come together well. I don't think the 8 min to do garlic and fennel before adding fish is enough. I agree that sauce is super lemony. Extra honey might balance better. Also not enough sauce for the dish.

KrystynaO's Review

May 24, 2012
This dish was very light and refreshing. I added 2 tbsp of honey to balance out the acidity of the lemon. I only used 1 tbsp of oil to roast the fennel, lemon and garlic and omitted the remaining oil for the vinaigrette.The tanginess of the fennel pairs well with the sweetness of the roasted garlic and fennel. This dish was very easy to make and very flavorful.

daddio926's Review

April 02, 2010
This was a hit with all the salmon eaters in the house.