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Parmesan Roasted Fennel

2 tablespoons olive oil
2 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/4 cup freshly shredded Parmesan

Preheat the oven to 375 degrees F. Lightly oil the bottom of a 9 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 1 teaspoon, then sprinkle over the roasted fennel and serve.

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Recipes

Orzo and Snap Pea Salad

Coarse salt and Ground Pepper
1/2 pound orzo
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese

In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.

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Recipes

Seared Salmon with Sugar Snap-Fennel Slaw

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons minced shallot
1/2 teaspoon light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 large fennel bulb, with fronds
2 cups sugar snap peas, trimmed
1 1/4 pounds wild Alaskan salmon, skinned
2 teaspoons minced fresh chives

Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl. Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon. Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired

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Parmesan Roasted Fennel

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