Baked salmon with potatoes & fennel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 small baking potatoes (about 350g/12oz), thinly sliced
- 1 large fennel bulb, sliced into thin wedges, fronds reserved
- 2 boneless, skinless salmon fillets
- 2 tbsp olive tapenade
- ½ lemon, cut into wedges
Method
- STEP 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.
- STEP 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.
- STEP 3
Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.
