- 2 small baking potatoes (about 350g/12oz), thinly sliced
- 1 large fennel bulb, sliced into thin wedges, fronds reserved
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…
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.
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.
Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.