Roasted Salmon with Fennel and Lime

2 limes

1 tsp fennel seed, crushed

salt & pepper

salmon fillets

fennel bulb with fronds

EVOO

6 marjoram or thyme springs

flaky sea salt

1. Oven to 325
2. Zest one lime, combine with fennel seed, ½ salt, ½ tsp pepper
3. Juice the zested lime, thinly slice the unzested lime
4. Thinly slice fennel bulb, chop fennel fronds (¼ cup)
5. Layer half fennel bulb slices in baking dish, drizzle with EVOO
6. Salmon on top of slices, sprinkle with zest combo, drizzle EVOO, top with lime slices, tuck herb sprigs around salmon, more EVOO drizzle
7. Roast 20 min.
8. While roasting, toss salad made of remaining fennel slices, chopped fronds, pinch of salt, half the lime juice, and EVOO
9. Served topped with salad, sprinkle flaky salt, roasted fennel on side