2 lbs. fresh salmon, cut into 4 pieces
1 lb. fingerling potatoes, cut in half
1 bulb fennel, cut into small cubes
1 small bag baby spinach
6 shallots, quartered
2 Tbs.+ lemon juice
1/3 cup parsley, chopped
3 Tbs. basil, chopped
1 Tbs. capers, chopped
1/2 tsp. garlic, chopped
1/8 tsp. anchovy paste
3 Tbs.+ olive oil
salt and pepper

In a small bowl, mix together parsley, basil, capers, anchovy paste, garlic, 3 Tbs. olive oil, 1 tsp. lemon juice, and a pinch of salt and pepper. Should be made a few hours in advance.

Preheat oven to 325º

In a large bowl, mix together fennel, onions, 2 Tbs. olive oil, and a pinch of salt and
pepper. Place on a sheet pan and roast until golden brown and tender-about 20 minutes.
Sprinkle salt and pepper on salmon. Line sheet pan with parchment paper-place salmon on top and roast for 10-12 minutes. When potatoes are ready, toss in a bowl with the baby spinach and 1 Tbs. lemon juice. Divide onto plates. Place salmon on top. Spoon over some salsa verde.