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Baked Salmon, Fennel & Lemon

Cook Time

23 minutes

Prep Time

10 minutes

Serves

Flaky, soft baked salmon with roasted fennel and lemon, topped with fresh mediterranean flavours of olives, capers, dill, crispy garlic and pistachios is effortlessly easy, healthy, yummy and quick. How good.

Ingredients

800g fillet of salmon (or 4 salmon fillets)

2 lemons

1 large fennel

1 tbsp fresh dill

¼ cup finely chopped parsley

¼ cup baby capers

⅓ cup olive oil

Good pinch of salt

Good pinch of pepper

3 - 4 garlic cloves, sliced

1/2 cup pistachio, chopped

½ cup Sicilian olives, pitted. Some chopped, some whole.

Instructions

Preheat the oven to 200 C / 390 F. Cut the fennel in half then slice one half into 5mm pieces. Slice the other half into finer shavings (for topping later). Slice one of the lemons into rounds 5 mm thick
line a tray with baking paper then lay over the sliced lemon and the 5mm cut fennel. Place salmon over the top, then drizzle everything with a little olive oil and season salmon with salt and pepper
Bake for 15 minutes then turn the oven to grill, on the highest heat and bake for another 6-8 minutes to crisp up the top
Meanwhile, In a small frypan, add 2 tbsp of olive oil and garlic fry for about 1 minute (or until just starting to brown), then add pistachios and a small pinch of salt, fry until browned and crispy, place of paper towel to drain
Meanwhile combine fennel, dill, parsley, capers, olives, zest and juice of the remaining lemon, ¼ cup of olive oil, stir to combine in a little bowl to combine
Serve baked salmon, fennel and lemon either straight in the tray, or onto plates or a large platter (you’ll need a big spatula to transfer from the baking tray), top with finely shaved fennel and olive dressing, crispy garlic and pistachios. Scatter over fennel tops and extra dill.