Salmon and Fennel with Roasted Lemon Vinaigrette
Celia
ingredients
- 2 bulbs fennel, thinly sliced
- 2 lemons, cut in half crosswise
- 4 cloves garlic, unpeeled
- 3 TB OO
- Kosher salt and black pepper
- 4 6-ounce pieces skinless salmon filet
- 1 tsp honey
- 1 tsp fresh rosemary, chopped
- 12 ounces mixed greens
directions
- 1
Heat oven to 400°F. In a large roasting pan, toss fennel, lemons, garlic, 1 TB of the oil and 1/4 tsp each of salt and pepper. Roast until the fennel begins to soften, about 8 minutes.
- 2
Season the salmon with 1/2 tsp salt and 1/4 tsp pepper ad nestle in the fennel. Toast until the salmon is opaque throughout, 12-15 minutes.
- 3
Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice in the bowl, Stir in the honey, rosemary, the remaining 2 TB oil and 1/4 tsp salt. Place the salmon and fennel on the greens and drizzle with dressing.
Source: Celia
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