Oven-Roasted Salmon and Fennel| Becel

Ingredients

• 1 lemon, cut in half
• 1 large fennel bulb (about 1-1/4 lbs./700 g), trimmed and thinly sliced, reserve 2 Tbsp. (30 mL) chopped fronds for garnish
• 1 large shallot, sliced (about 1/2 cup/125 mL)
• 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend
• 1/2 tsp. (2 mL) kosher salt, divided
• 1/4 tsp. (1 mL) freshly ground mixed peppercorns, divided
• 1 boneless, skinless salmon fillet (about 1-1/4 lbs./700 g)