Salmon and fennel with roasted lemon vinaigrette

It’s about time that a recipe is posted and I figured since it is the show opener it needs to be simple but no less impressive.  I had wanted to make this recipe when I was looking through a cookbook I had given my mom for christmas last winter and new it would be delicious.  However, the fact that I ended up making it for tonight’s dinner came as a bit of a surprise since I did not get home until at least 6:15pm and didn’t even have the appropriate ingredients.  But thanks to my sisters need for a good homecooked meal I volunteered to make it.

Now, there are two facts about my sister and her eating habits.  1.  she always needs to add salt to her meals and 2. her eyes are twice as big as her stomach is when it comes to ordering food or serving herself.  I do not mean this in any offensive way at all, do not get me wrong.  The salt habit, well that has been a habit for many years and I have learned along with my mother not to take offense to the motion towards the salt after a meal is cooked and the serving size, well I have mainly learned how to talk her out of ordering two desserts for the table or whatever it may be just because it sounds so delicious.

With that said and understood, I gauge this meal as a success because my sister actually announced that she didn’t need to add salt and actually went to get more food once she was done with what she was served.  This recipe is way too simple for how it tastes, the hardest part was getting up and out of the house to actually get the ingredients!

Salmon and Fennel with roasted lemon vinaigrette:


2 bulbs fennel, thinly sliced, 2 lemons cut in half, 4 cloves garlic, 3 tbl olive oil, salt and pepper to taste, 4 pieces of salmon (the original recipe says skinned although i got fillets with skin on.  as long as you do not mind a little skin to pick around), 1 tsp honey, 1 tsp chopped fresh rosemary.


1. Heat oven to 400 degress.  In a roasting pan place the sliced fennel, halved lemons, garlic cloves, salt and pepper.  Toss to coat.  Roast until the fennel begins to soften, about 6 minutes.

2. while the fennel is roasting season the salmon with salt and pepper.  once the fennel is soft nestle the salmon into the fennel and continue cooking for about 12 minutes (or until the salmon is a light pink.  feel free to slice into the thickest part of the salmon to make sure that it is all the way cooked)

3. Once the salmon is done pull out the pan from the oven.  In a small bowl squeeze the lemon halves (pulp and juice).  remove any seeds that found their way into the bowl.  then add honey, rosemary, oil, and a little extra salt.  This dressing is great to top the salmon or even a side salad.

** I served the salmon with a side salad of mixed greens and cous cous although it would be great with any kind of rice or even mashed potatoes.

*** To plate, place whatever starch if any you chose to serve on the plate, place a piece of salmon directly on top or to the side of it.  Place a good serving of roasted fennel on top of the salmon then add the lemon dressing.  finish it off with the side salad and ENJOY!

(Recipe out of Easy, delicious meals. Edited by Lygeia Grace and Kate Merker)


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