Ingredients
- 1 bulb fennel, sliced, plus chopped fronds, for serving
- 2 carrots, sliced
- 1 shallot, sliced
- ¼ cup dry white wine
- 4 (6-ounce) salmon fillets
- Kosher salt and black pepper
- 1 lemon, sliced
How to Make It
- Toss the fennel with the carrots, shallot, and wine in a 9-by-13-inch baking dish. Top with the salmon; season with ¾ teaspoon salt and ¼ teaspoon pepper. Top with the lemon.
- Cover with foil and roast at 400°F until the salmon is opaque throughout, 30 to 35 minutes. Sprinkle with fennel fronds.
