Sheet Pan Salmon, Sweet Potatoes and Fennel

1 medium sweet potato, halved crosswise and cut into 1-inch wedges lengthwise
1 large fennel bulb, cut into 1-inch wide wedges, fronds reserved
1 large red onion, cut into 1-inch wide wedges
Extra-virgin olive oil
Salt and freshly ground black pepper
¼ cup white wine vinegar
1 teaspoon Dijon mustard
1-1/2 pounds BAP-certified salmon
6 cups washed and torn escarole, radicchio, frisee, endive or curly endive or a combination
½ cup shaved Pecorino

Step One

Preheat oven to 425°F. Toss sweet potatoes, fennel and red onion on a sheet pan and drizzle with 2 tablespoons olive oil. Season with salt and pepper and toss. Spread into a single layer and roast 30 minutes or until sweet potatoes are almost tender.
Step Two

While the vegetables are roasting, pat salmon dry and brush both sides with 2 more tablespoons olive oil. Season with salt and pepper. When vegetables have roasted 30 minutes, turn and push to the side, clearing a space in the center of the pan for the salmon. Return the pan to the oven and roast until salmon is just beginning to turn opaque in the center, about 5-8 minutes.
Step Three

While the salmon is roasting, combine the vinegar, mustard and 1/3 cup olive oil in a jar with a tightly fitting lid. Season with salt and pepper and shake until well combined. Put the greens in a large bowl and toss with 2-3 tablespoons of the dressing.
Step Four
When the vegetables and finished, add them to the greens. Divide between serving plates and top with the salmon. Drizzle fish with additional vinegar mixture and sprinkle with Pecorino and fennel fronds.

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