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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Wash and dry the fresh produce.

  • 2 fennel bulbs
  • 2 leeks
  • ½ lb new potatoes
  • 1 lemon
  • ½ small bunch fresh dill

• STEP 3

  Trim off root end and dark green stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into ½-inch thick wedges. Place in a medium bowl.

• STEP 4

  Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half crosswise, then slice each half lengthwise; rinse under running water, separating the layers to remove any dirt and grit. Add to the bowl with the fennel.

• STEP 5

  Quarter potatoes. Add to the bowl along with oil, salt, and pepper, then stir to combine. Transfer veggies to a baking sheet pan and spread out in an even layer.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until the veggies are tender and golden, 20-25 minutes. Remove from oven.

• STEP 7

  Meanwhile, zest and juice lemon into a small bowl.

• STEP 8

  Shave dill leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the lemon along with oil, Dijon, salt, and pepper. Stir to combine the dressing and set aside. (Reserve remaining dill for serving.)

  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 9

  When the veggies have about 10 minutes left, preheat a skillet over medium-high heat.

• STEP 10

  While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate. Season with salt on the top-side.

  • ¾ lb salmon fillet
  • ⅛ tsp salt

• STEP 11

  Once the skillet is hot, add oil and swirl to coat the bottom. Add salmon, skin-side down, and cook until skin is crispy and flesh is opaque, 3-4 minutes per side. Remove to a clean plate and set aside.

  • 2 tsp extra virgin olive oil

• STEP 12

  To serve, divide salmon and veggies between plates. Drizzle with dressing and top with reserved dill. Enjoy!