Baked salmon with potatoes & fennel

Baked salmon with potatoes & fennel

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(2 ratings)

Prep: 5 mins Cook: 30 mins


Serves 2

This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal671
  • fat31g
  • saturates5g
  • carbs56g
  • sugars4g
  • fibre11g
  • protein36g
  • salt0.5g


  • 2 small baking potatoes (about 350g/12oz), thinly sliced
  • 1 large fennel bulb, sliced into thin wedges, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 boneless, skinless salmon fillets
  • 2 tbsp olive tapenade
  • ½ lemon, cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.

  2. Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.

  3. Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

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Comments, questions and tips

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31st Jan, 2016
Tasty enough but it took nearly an hour for the fennel and potatoes to cook properly, so I had to remove the salmon. They also needed added liquid as they were drying out. If I try again I'll cover them.
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