Salmon with Fennel and Chioggia Beets
Ingredients
- 1 large salmon fillet, about 2 lb. (1 kg)
- 2 Tbs. extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1 tsp. ground fennel seeds
- 2 green onions, white and light green portions, thinly sliced
- 1 fennel bulb, trimmed, cored and thinly sliced, fronds reserved for garnish
- 4 small Chioggia beets, thinly sliced
- Chopped fresh flat-leaf parsley for garnish
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