How To: Make Simply Roasted Salmon & Fennel with Hubert Keller

Ingredients

• 10 ounces fennel bulb
• 1 teaspoon olive oil
• pinch kosher salt
• 1-1/2 pounds fresh salmon, preferably wild, skin removed (one whole piece or cut into individual fillets
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Preheat Cuisinart Brick Oven to 425°F, set to "convection bake" or "bake" setting with a rack in position "A." Place parchment paper over baking tray.
2. Cut fennel bulb into lengthwise strips, each 1/4 inch long, and then toss with olive oil and salt in mixing bowl.
3. Arrange fennel on baking tray and put into oven. Allow fennel to roast for 10-15 minutes. Make sure to rotate vegetables once half way through roasting time.
4. In the meantime rub the salmon with olive oil, salt, and pepper. Once vegetables are done, remove and lay the salmon on top.
5. Change the rack to position "B" and then place salmon and vegetables in oven for another 18-20 minutes, until they are cooked to preference. Serve immediately.