Ingredients
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4 (5 ounce) skinless salmon fillets (1-inch thick)
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½ teaspoon salt, divided
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4 (3-inch) dill sprigs
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8 (1/8-inch) lemon slices (from 1 small lemon), divided
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2 cups sliced fennel bulb
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2 tablespoons extra-virgin olive oil
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Cracked pepper for garnish (Optional)
Directions
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Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
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Sprinkle both sides of salmon fillets evenly with 1/4 teaspoon salt. Place the salmon in the center of the prepared baking sheet. Top each piece with 1 dill sprig and 1 lemon slice. Arrange fennel and the remaining 4 lemon slices around the salmon. Sprinkle the fennel evenly with the remaining 1/4 teaspoon salt. Drizzle the salmon and fennel with oil.
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Bake until the salmon is flaky and an instant-read thermometer inserted into the thickest portion registers 145°F, about 14 minutes. Sprinkle with cracked pepper, if desired.
