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Preheat an oven to 400 degrees.
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Cut off the stems and fronds from the fennel bulbs.
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Chop the fronds and reserve some for garnish.
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Cut each fennel bulb in half lengthwise and remove the tough core.
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Cut the bulbs crosswise into thin slices.
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Slice the leeks into thin pieces, including a small portion of the green parts.
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Rinse to remove any sand or dirt.
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Scatter the sliced leeks and the sliced fennel bulbs evenly in a baking dish.
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Lightly season with salt, pepper, and the chopped thyme and drizzle with olive oil.
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Toss to coat evenly and roast in the oven for about 15 minutes while you prepare the salmon.
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Heat a cast iron pan with oil at medium-high heat.
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Season the salmon with salt and pepper and sear for 5 minutes on one side until a crispy layer has formed.
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Place the salmon on top of the fennel and leeks and cook until opaque and the vegetables are browned and tender.
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Squeeze the juice of one lemon over the fish and vegetables.
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Garnish with the reserved fennel fronds and serve immediately.