Salmon & Braised Fennel with Charred Orange & Green Goddess Dressing

Heat the oven to 450°F.

• Zest and juice half the orange. Cut half (including peel) into ¼-inch-thick slices, then cut each slice into quarters.
• Cut the fennel bulb lengthwise into quarters and cut away the core; cut the quarters lengthwise into ½-inch-thick slices.
• Trim the fennel fronds from the stalk; coarsely chop the fronds. Divide into two equal portions, one for the vegetables and one for garnish.
• Peel and cut the yellow onion into ½-inch-thick slices.
• Strip the thyme leaves from the stems.

In a large ovenproof frying pan over medium-high heat, if desired, warm 1 teaspoon oil until hot but not smoking. Add the orange slices and cook, turning once, until charred on both sides, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.

• Pat the fish dry with a paper towel; season generously with salt and pepper.

In the same pan used for the orange, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the fennel slices and onion, season with salt and pepper and cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, 5 to 7 minutes. Stir in the orange zest and juice, thyme and half the fennel fronds and cook until fragrant, about 1 minute. Place the fish on top of the vegetables (skin side up for the salmon). Transfer the pan to the oven and cook until the fish is opaque and flaky, 10 to 12 minutes.

Spoon some of the green goddess dressing onto individual plates and top with the fish and fennel mixture. Top the fish and fennel mixture with the charred orange slices. Garnish with the remaining fennel fronds and serve any remaining dressing on the side.