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
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2 fennel bulbs, trimmed, sliced lengthways (fronds reserved)
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1/2 cup Sicilian olives
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1/2 small red onion, thinly sliced
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300g baby red potatoes, cut into 5mm slices
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1/4 cup extra virgin olive oil
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1/4 cup lemon juice
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1 garlic clove, thinly sliced
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4 x 150g boneless salmon fillets (skin on)
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2 small oranges, sliced
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1 teaspoon wholegrain mustard
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1/4 cup fresh dill sprigs
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Mixed salad leaves, to serve
Select all ingredients
Method
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Step 1
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
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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.
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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.
