Step 1

Preheat oven to 400F

Step 2

Make the salmon marinade by whisking marinade ingredients together in a small bowl. Pour over the salmon, coating it well. Let marinate 15 minutes or up to 24 hours(refrigerated)

Step 3

Braise the fennel. Heat olive oil over medium high in an extra large skillet. Saute the fennel bulb and shallots for 4-5 minutes, stirring, until golden and slightly tender, you may need to turn heat down. Splash with wine and season generously with salt and pepper. Simmer gently until wine has evaporated. Let it finish cooking in the oven with the salmon.

Step 4

Place the salmon in the oven to roast- either in the pan, over the braised fennel, or separately on a parchement lined baking sheet. Depending on the size, thickness and the way the salmon is cut, cooking time will vary. For individual portions, check after 10 minutes. Whole filets will most likely take 15 minutes, and extra large thick filets, even longer. Better to err on the side of under than over, so set a timer.

Step 5

When the salmon is done, scatter with pomegranate seeds and fresh herbs for color.