Oven Braised Salmon with Fennel
Any leftover salmon and fennel can be combined with cooked rice and a light vinaigrette to make a light lunch.
1. Preheat the oven to 350°F (175°C). Place the salmon in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Braise until the salmon is just cooked through, about 30 minutes, basting from time to time.
2. Using 2 long spatulas, carefully transfer the salmon to platters. Season with salt and pepper. Toss the watercress with the lemon juice and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens and sprinkle them over the top.