The photo for this recipe (taken by Linda) looks like the green portion of the fennel was included in the recipe. Only the bulb (the white part) should be used, and it needs to be sauteed before baking on top of the fish. The salmon will dry out if baked too long. I put the dish in the oven at the same time I turn the oven on (to 350°). Bake, covered with foil, for 30 minutes and it should be cooked, but moist. Serve with the fennel on top of each piece of salmon. The flavors compliment one another very nicely. This review is written by the original poster of the recipe (ellenmoriah), and is intended to clear up any misunderstandings about it. It's a very tasty dish when made correctly. (Note: one reviewer recommends adding Old Bay Seasoning. That ingredient is in the original recipe.)

Reviewed On: Jan. 23, 2009