1 bulb fennel, sliced, plus chopped fronds, for serving
2 carrots, sliced
1 shallot, sliced
1/4 cup dry white wine
4 6-ounce salmon fillets
Kosher salt and black pepper
1 lemon, sliced

Toss the fennel with the carrots, shallot, and wine in a 9-by13-inch baking dish. Top with salmon; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Top with lemon.
Cover with foil and roast at 400°F until the salmon is opaque throughout, 30 to 35 minutes.
Sprinkle with fennel fonds.