Salmon & Fennel With Roasted Lemon Vinaigrette

Ingredients:

2 bulbs of fennel thinly sliced
2 lemons cut in half
4 cloves of garlic unpeeled
3 T. olive oil
kosher salt
black pepper
4- 6 oz. pieces of salmon fillet
1 t. honey
1 t. chopped fresh rosemary
12 oz. of mixed green salad


1. Heat oven to 400*
2. Large roasting pan toss, fennel, lemons, garlic and 1 T. of oil and 1/4 t. each of salt and pepper. Roast until fennel begins to soften, about 8 minutes.
3. Season salmon with 1/2 t. salt, 1/4 t. pepper, Nestle in the fennel roast 12-15 minutes.
4. Squeeze the garlic out of the skins into a small bowl mash to a paste or squeeze into a small food processor and pulse til paste. Squeeze lemon juice and pulp from lemon into the same bowl. Stir in the honey, rosemary, 2 T. of oil and 1/4 t. salt. Mix together.
5. Place salmon and fennel on the green salad and then drizzle with the dressing.

Some may want this on a bed of salad, some may not. If all do not, just pour dressing on the salmon and fennel and then place on table on serving platter. If everyone want it on salad, it can be plated and then served.