4 wild salmon fillets
2 large bulbs fennel
10 whole (with skin still in tact) garlic cloves
1 whole lemon
2 tablespoons olive oil
Preheat oven to 450.
Rinse salmon and place in a baking dish. Cut tops of fennel bulbs. Slice off very bottom of the bulb and cut in half lengthwise. Cut out the round root at the base. Slice into wedges. Place in dish with salmon. Leave skin on garlic cloves and put in pan with fish. Drizzle all with olive oil – stir to coat the garlic cloves. Sprinkle with salt and pepper. Slice lemon into round slices and place on top.
Cook uncovered at 450 for 10-15 minutes or until cooked through (or as you like it). YUM!
NOTE: Garlic is optional – if you do not like or can’t digest garlic just omit it…..