For Jonathan’s birthday, he asked me to cook up a new recipe for dinner (we had already gone out to eat the previous two evenings and we like to keep things balanced). I offered up a selection from the various cookbooks and magazines we’ve got around the house and this is what he selected. (From Real Simple, November 2008) I did not really change much on this, but I did use salmon with the skin because I wasn’t paying attention. Not such a big deal. It was delicious!

Salmon and Fennel with Roasted-Lemon Vinaigrette

2 bulbs fennel, thinly sliced
2 lemons, cut in half crosswise
4 cloves garlic, unpeeled
3 tablespoons olive oil
Kosher salt and black pepper
4 6-ounce pieces skinless salmon fillet
1 teaspoon honey
1 teaspoon chopped fresh rosemary
12 ounces mixed greens (about 8 cups)

Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes.Yield: Makes 4 servings NUTRITION PER SERVING
CALORIES 372; FAT 17g (sat 2g); CHOLESTEROL 97mg; CARBOHYDRATE 17g; CALORIES FROM FAT 40%; SODIUM 696mg; PROTEIN 40g; FIBER 6g; SUGAR 4g

Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.

Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and 1/4 teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing.