Salmon and Fennel with Pistachio Gremolata
Easy to make, but plenty good enough for company.
2 medium fennel bulbs (about 1-3/4 lb. total), cored and sliced into 1/8-inch-thick wedges
1 small to medium red onion, thinly sliced
3 Tbs. olive oil
Salt and freshly ground black pepper
4 6-oz (175 g.). salmon fillets
1/2 cup packed fresh flat-leaf parsley, somewhat finely chopped
1/2 cup salted shelled pistachios, coarsely chopped
1 Tbs. finely grated lemon zest (from 1 large lemon)
1 Tbs. finely chopped garlic
Fleur de Sel or Maldon sea salt
YIELD: 4 servings
- Position a rack in the center of the oven and heat the oven to 400°F.
- Line a large rimmed sheet pan with aluminum foil or parchment. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 20 to 25 minutes.
- Push the vegetables into a pile to make a bed for the salmon. Nestle the fillets on top of the vegetables, spaced evenly apart, drizzle with a little oil and season with salt and pepper. Roast until the salmon is just cooked through, 10 to 12 minutes.
- Meanwhile, in a medium bowl, combine the parsley, pistachios, lemon zest, and garlic to make the gremolata.
- Serve the salmon and vegetables topped with the gremolata and a sprinkling of sea salt.