Salmon and Fennel with Roasted-Lemon Vinaigrette

Ingredients

• 2  bulbs fennel thinly sliced
• 1 teaspoon rosemary fresh chopped
• 4 cloves garlic unpeeled
• 1 teaspoon honey 
• 4 servings kosher salt and pepper black
• 2  lemons cut in half crosswise
• 8 cups greens mixed
• 3 tablespoons olive oil 
• 24 ounce salmon fillet skinless

Equipment

• bowl
• oven
• roasting pan

Directions

1. 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.
2. Place the salmon and fennel on the greens.
3. 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.