Roasted Salmon with Fennel and Pecans

Name: Roasted Salmon with Fennel and Pecans
Ingredients: ⅓ cup pecans (1 oz.), chopped; 1 lb. skin-on wild salmon fillet (such as coho), bones removed; Kosher salt; 1⅓ cups thinly sliced fennel (from 1 medium bulb), fronds reserved; Packed ¼ cup very thinly sliced red onion (1 oz.); 1 medium inner stalk celery, stalk thinly sliced on the diagonal and leaves chopped; 2 Tbsp. fresh lemon juice; 2 Tbsp. plus 1 tsp. extra-virgin olive oil; Freshly ground black pepper

www.saveur.com

There are two secrets to this succulent salmon: start with a bigger cut of fish for easy cooking, then top with a fennel, onion, and celery salad for some much-needed brightness and crunch.

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Ingredients

⅓ cup pecans (1 oz.), chopped
1 lb. skin-on wild salmon fillet (such as coho), bones removed
Kosher salt
1⅓ cups thinly sliced fennel (from 1 medium bulb), fronds reserved
Packed ¼ cup very thinly sliced red onion (1 oz.)
1 medium inner stalk celery, stalk thinly sliced on the diagonal and leaves chopped
2 Tbsp. fresh lemon juice
2 Tbsp. plus 1 tsp. extra-virgin olive oil
Freshly ground black pepper