Roasted salmon with fennel, citrus and olives

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5

Roasted salmon with fennel, citrus and olives

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 1 large fennel bulb, trimmed, halved, thinly sliced
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1/2 teaspoon fennel seeds
  • 2 garlic cloves, thinly sliced
  • 6 sprigs fresh dill, plus extra to serve
  • 1/2 cup extra virgin olive oil
  • 4 x 150g skinless boneless salmon fillets
  • 1/2 cup pitted Sicilian olives
  • 500g cream delight potatoes, halved, steamed (see note)
  • Salad leaves, to serve

Method

  • 1
    Preheat oven to 180C/160C fan-forced.
  • 2
    Place fennel, orange, lemon, fennel seeds, garlic and dill in a large roasting pan. Add 1/3 cup oil. Season. Toss to combine. Place salmon fillets on top. Drizzle salmon with remaining oil and season with salt and pepper. Roast for 15 minutes.
  • 3
    Add olives to pan. Roast for a further 10 to 15 minutes or until salmon is cooked through and fennel is tender.
  • 4
    Serve salmon mixture with potatoes and salad leaves.

Source: taste.com.au

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