Vermicular | Roasted Salmon with Artichoke Barigoule

Ingredients

• 2 (5 oz each) salmon fillets, skinless
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 large artichoke, trimmed and cut into 8 pieces
• 1 lemon
• ½ onion, thinly sliced
• ⅓ fennel, thinly sliced
• 3 baby carrots, peeled, cut into small pieces
• 1 clove garlic, crushed
• ¼ cup olive oil
• ¼ cup white wine
• 2 bay leaves
• 1 sprig thyme
• 3 pieces lemon peel
• Fennel leaves (optional)