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Preheat oven to 400°F. Roast pepper for 30 mins, or until skin blisters and blackens. Cover with plastic wrap and let stand for 5 min. Peel, discard seeds and membrane then slice flesh thinly. Reduce oven to 250°F. Arrange fennel and leek, cut-side down, in a single layer in a large baking dish. Add garlic, bay leaf and olive oils. Cover with baking paper and bake for 1 hour, or tender. Remove vegetables from dish with a slotted spoon and drain on paper towels. Reduce oven to 200°F. Submerge salmon, skin-side down, in oil in dish. Cover with baking paper and bake for 2 hours 30 mins, or until salmon is heated through, but still looks glassy. Remove salmon and drain on paper towels. For the herb salad, combine herbs in a medium serving bowl. Whisk together lemon juice and olive oil in a small bowl. Season to taste. Set aside. For the dill mayonnaise, combine egg yolks, lemon juice and mustard in a blender and blend until smooth. With the motor running, gradually add oil in a thin, steady stream. Blend until thick. Stir in 2 tbsp dill and season to taste. Thin with water or more lemon juice if necessary. Dress herb salad with lemon vinaigrette. Serve salmon topped with vegetables, herb salad and dill mayonnaise.
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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach