Heat oven to 400 deg.. In a large roasting pan, toss the fennel, lemons, garlic, 1tbl oil, and 1/4 tsp ea. of salt and pepper. Roast until the fennel begins to soften, about 8 minutes.
Season the salmon with 1/2 tsp salt and 1/4 tsp 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, remaining 2 tbl oil, and 1/4 tsp salt. Place the salmon and fennel on the greens. Drizzle with the dressing.
Make ahead. This dishi is also delicious served at room temp. Roast the fish, fennel, lemon and make the dressing in advance. Dress the greens and fish just before serving.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (54%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 82.7mg||25 %|
|Sodium 193.4mg||7 %|
|Potassium 1258.5mg||33 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 11.7g|
|Protein 35.2g||50 %|
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Calories per serving: 437
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