Salmon and Fennel with Roasted-Lemon Vinaigrette

Ingredients

• 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)

Directions

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.