Easy salmon, fennel and olive tray bake

  • 0:15 Prep
  • 0:45 Cook
  • Easy

This healthy salmon tray bake is perfect for midweek feeding or weekend entertaining.

Ingredients

  • 2 fennel bulbs, trimmed, sliced lengthways (fronds reserved)

  • 1/2 cup Sicilian olives

  • 1/2 small red onion, thinly sliced

  • 300g baby red potatoes, cut into 5mm slices

  • 1/4 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 garlic clove, thinly sliced

  • 4 x 150g boneless salmon fillets (skin on)

  • 2 small oranges, sliced

  • 1 teaspoon wholegrain mustard

  • 1/4 cup fresh dill sprigs

  • Mixed salad leaves, to serve

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Method

  • Step 1

    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

  • Step 2

    Place fennel, olives, onion and potato on prepared tray. Combine 2 tablespoons oil, 2 tablespoons lemon juice and garlic in a jug. Pour over vegetables. Season with salt and pepper. Bake for 35 minutes or until fennel and potato are tender.

  • Step 3

    Arrange salmon, skin-side down, and orange slices on top of vegetables. Bake for a further for 10 minutes, for medium, or until salmon is cooked to your liking. Combine mustard and remaining oil and lemon juice in a bowl. Drizzle over salmon. Sprinkle with dill and reserved fennel fronds. Serve with salad leaves.

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