Salmon and Fennel with Roasted Lemon Vinaigrette
2 bulbs fennel, thinly sliced
2 lemons, cut in half crosswise
4 cloves garlic, unpeeled
3 Tbsp. olive oil
Kosher salt and black pepper
4 6-oz. pieces skinless salmon fillet
1 tsp. honey
1 tsp. chopped fresh rosemary
12 oz. mixed greens (about 8 cups)
Heat oven to 400°F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the olive 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.
Reminder: Fish fillets may contain bones.
Recipe from Real Simple
Nutrition information per serving:
Total fat 17g
Saturated fat 2g
Dietary fiber 6g