Slow roasting the salmon makes the flesh very velvety and smooth. The fennel does double duty here, with some of it softening and roasting with the fish, and some staying crisp and raw in a bright salad.
Technique tip: You can double this recipe to make enough for Salmon Crostini [**LINK Salmon Crostini Recipe LINK**] and Citrus Salmon Salad with Napa Cabbage [**LINK Citrus Salmon Salad with Napa Cabbage Recipe LINK**] later in the week.
Swap option: Lemons can be used in place of limes, and other fish, such as cod or mackerel filets, in place of salmon.
Heat the oven to 325°F. Finely grate the zest from 1 of the limes and place in a bowl with the salt, pepper and fennel seeds. Sprinkle mixture all over salmon.2.
Meanwhile, remove the fennel fronds from the bulb and reserve. Trim fennel bulb and thinly slice it on a mandolin or with a sharp knife. Spread half the fennel slices in the bottom of a baking dish (reserve remaining fennel and fronds) and drizzle generously with oil. Top fennel with salmon.3.
Thinly slice the remaining lime and lay the slices on top of the fish. Tuck herbs around the fish. Drizzle fish with more olive oil.4.
Roast until fish is just cooked through, 15-20 minutes.(thinner filets may take less time, start checking at 10 minutes).5.
Meanwhile, chop 1/4 cup fronds. In a medium bowl, combine chopped fronds and remaining fennel slices with a pinch of salt. Juice the zested lime and add some of the juice, to taste, to the fennel. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.6.
When the fish is done serve it with the fennel salad and roast fennel, if desired. Add more lime juice if you like, and flaky salt on top.