1
Preheat the oven to 375°F.
2
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice.
3
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth.
4
Coat the salmon with the gremolata on a baking sheet and roast until cooked through, 10-15 minutes.
5
Toss the fennel with 1 tablespoon oil, salt and pepper on a baking sheet. Roast for 8 minutes, or until golden.
6
Meanwhile, heat a skillet over medium and cook the bacon until crisp, turning once. Transfer to a paper towel-lined plate and chop or crumble when cool.
7
In a large bowl, toss together all of the celery root remoulade ingredients. Season with salt and pepper.
8
To serve, divide the roasted potatoes, fennel, and salmon between plates. Top with celery root remoulade, crumbled bacon and parsley.