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1 Fennel Bulb
1 Lemon, sliced
1 tsp Fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
12 oz Keta Salmon, thawed and patted dry
Flaky Sea Salt, for serving
Freshly ground Black Pepper
Olive Oil
Sea Salt
Zest from 1 Lemon
Heat oven to 325 degrees. In a bowl, combine lemon zest, fennel seeds, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Sprinkle mixture over salmon.
Meanwhile, remove fennel fronds from bulb and chop to make 1/4 cup. Using a mandoline or a sharp knife, thinly slice bulb. Spread fennel in a baking dish in an even layer and drizzle with oil. Arrange salmon on top. Lay lemon slices on salmon and drizzle with more olive oil.
Roast 15 to 20 minutes, until salmon is just cooked through. (Thinner fillets may take less time, so check for doneness starting at 10 minutes.)
When salmon is cooked, drizzle with more lemon juice and sprinkle with flaky salt. Serve with roasted fennel and sprinkled with fennel fronds.
