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Fennel gets sweet and mellow when roasted — pair it with grilled salmon for a low calorie dinner that tastes more sophisticated than the effort required.
Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
Trim and slice the fennel bulb into 1/2-inch wedges, toss with 1 tablespoon olive oil, half the salt and pepper, and spread evenly on the prepared baking sheet.
Roast fennel for 18–20 minutes, flipping halfway, until caramelized edges form and the texture turns fork-tender.
While the fennel roasts, pat salmon fillets dry, rub with remaining olive oil, salt, and pepper. Heat a grill pan over medium-high until shimmering.
Grill salmon skin-side down for 4 minutes, then gently flip and grill 2–3 minutes more until the flesh flakes easily and is opaque throughout.
Transfer salmon and roasted fennel to plates, squeeze fresh lemon juice over both, and top with fresh dill for a fragrant finishing note.
