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
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