Baked salmon fillet with artichokes

Ingredients:

• 1/3 cup olive oil
• 6 large cloves garlic, thinly sliced
• 3 lemons
• 16 young artichokes
• Coarse salt and freshly ground pepper
• 1 head of red onion, cut into half rings
• 1 kg salmon fillet (in one piece)
• 1 1/4 tsp fennel seeds, crushed
• 1/4 tsp dried red pepper flakes
• 3 tablespoons torn fresh parsley leaves

Preparation:

1. Heat olive oil in a skillet over medium heat. Add garlic and cook, stirring, until golden brown. Using a slotted spoon, transfer the garlic to paper towels. Pour the garlic oil into a bowl.
2. Pour cold water into a saucepan. Add the juice of 2 lemons and 2 halved lemons. Trim the top third of the artichokes. Cut off the bottoms and remove the tough outer leaves. Then cut the artichokes in half and place them in the saucepan. Add 1/4 teaspoon of salt and 1 tablespoon of garlic oil and bring to a boil. Simmer for 4 minutes, then drain. Remove the lemons.
3. Preheat the oven to 200°C (400°F). Slice the remaining lemon. Pat the artichokes dry with paper towels and arrange them in an even layer in a baking dish. Add the onion, lemon slices, 2 tablespoons of garlic oil, 3/4 teaspoon of salt, and pepper to taste. Bake the vegetables in the upper half of the oven, stirring occasionally, until softened, about 35 minutes.
4. Meanwhile, grease another baking dish with 1 tablespoon of garlic oil. Place the salmon fillets in the dish, skin side down, and drizzle with the remaining garlic oil. Sprinkle the fish with fennel seeds, pepper flakes, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Bake the salmon in the lower half of the oven for 15 to 20 minutes. Cut the fish into 6 pieces and arrange on plates. Add the baked artichokes and sprinkle with parsley and roasted garlic.