Salmon With Fennel and Carrots

By á-20439

Ingredients

• 1 bulb fennel, sliced
• 2 carrots, sliced
• 1 shallot, sliced
• 1/4 cup dry white wine
• 4 6-ounce salmon fillets
• kosher salt and black pepper
• 1 lemon, sliced

Preparation

Step 1

Heat oven to 400° F. In a 9-by-13-inch baking dish, toss the fennel with the carrots, shallot, and wine. Top with the salmon fillets; season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Top with the lemon slices. Cover with foil and roast until the salmon is opaque throughout, 30 to 35 minutes. Sprinkle with the chopped fennel fronds before serving.