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Baked salmon with potatoes & fennel

Baked salmon with potatoes & fennel

A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal671
fat31g
saturates5g
carbs56g
sugars4g
fibre11g
protein36g
salt0.5g
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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.

Goes well with

Recipe from Good Food magazine, January 2016

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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