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

Instructions

1. Preheat the oven to 350°F, with a rack in the top third. Meanwhile, toast the pecans: In a small, dry skillet, add the nuts. Cook over medium-high heat, tossing or stirring occasionally, until lightly browned in places and nutty smelling (avoid burning), about 6 minutes. Transfer to a bowl.
2. Transfer the salmon skin-side-down to a parchment-paper-lined baking sheet. Season the skinless side lightly with salt and rub gently to coat. Roast until the outside appears fully cooked and the inside is cooked to medium-rare or medium doneness (it should be just heated through, no longer raw-looking in the center but still juicy and soft inside), about 15 minutes.
3. Meanwhile, in a medium bowl, add the fennel, onion, and celery.
4. Remove the salmon from the oven and let cool for a few minutes. Using two broad spatulas, carefully transfer the salmon to a serving platter.
5. Add the lemon juice, oil, and a generous pinch each of salt and pepper to the bowl with the fennel mixture; toss well. Add the pecans and toss to incorporate. Scatter the salad crosswise across the center of the salmon, top with some of the reserved fennel fronds, and serve immediately.