Fennel & Meyer Lemon Salmon
- 3 tablespoons extra-virgin olive oil, divided
- 2 large shallots, thinly sliced
- 1 large fennel bulb, halved, cored and thinly sliced, fronds reserved for garnish
- 2 teaspoons kosher salt, divided
- 3 cloves garlic, minced
- 1 5- to 6-pound whole salmon, cleaned, scaled and fins clipped
- 1 teaspoon ground pepper
- 3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring, until starting to soften, 1 to 2 minutes. Reduce heat to medium and add fennel and ¼ teaspoon salt; cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add garlic; cook 1 minute more. Remove from heat and let stand for 5 minutes.
- Place fish on the prepared baking sheet. Rub the inside with the remaining 1 tablespoon oil and season with the remaining 1¾ teaspoons salt and pepper. Fill the cavity with lemon slices and the fennel mixture.
- Roast the fish until it flakes easily with a fork, 30 to 35 minutes. Let stand 10 minutes before serving. Garnish with the reserved fennel fronds and more lemon slices, if desired. Remove the fish from the bones to serve.