Roasted Salmon over French Lentils Tomatoes and Fennel

Ingredients

• 1 large onion, thinly sliced lengthwise
• 1 small fennel bulb, cored, ends trimmed, and thinly sliced lengthwise
• 1 pound fresh plum tomatoes, cored and roughly chopped (about 2 cups)
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme
• ½ cup dry white wine
• 1 quart chicken stock
• 1½ cups French green lentils (Ientilles du Puy)
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 small salmon fillets, about 4 ounces each
• ¼ cup olive oil
• Juice of ½ lemon
• Lemon wedges, for serving

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