Rating: 4.5 stars
5 Ratings
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  • 2 star values: 1
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  • 5 star values: 4
Kate Merker
Recipe by Real Simple November 2008

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Kan Kanbayashi

Recipe Summary

prep:
15 mins
additional:
15 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

372 calories; calories from fat 40%; protein 40g; carbohydrates 17g; sugars 4g; fiber 6g; fat 17g; saturated fat 2g; sodium 696mg; cholesterol 97mg.
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