Description
This recipe was inspired by Jamie Oliver. I used to think something like this would be a bit dry but I’ve found the solution! Serve with homemade mayo and make sure you include a lemon, which will release the most delicious juices after it’s cooked.
Ingredients
- 4 Medium Spuds, Scrubbed
- 2 Bulbs Fennel, Plus Tops To Serve
- 2 Salmon Fillets
- 1 Lemon, Halved
- Olive Oil, As Needed
- Mayonnaise, To Serve
Preparation
Chop spuds into big bite-sized chunks and pop in a medium saucepan. Cover with water and bring to the boil. Simmer spuds for 15–20 minutes or until just tender.
Meanwhile, crank your oven to 230ºC (450ºF). Trim and discard fennel stalks, keeping any leafy fronds for garnish. Slice fennel bulb finely and place in a roasting pan with the lemon. Make 3 shallow cuts on the skin side of the salmon so they look pretty and help to cook more quickly.
When the spuds are cooked, drain and toss in with the fennel. Drizzle with olive oil and top with the salmon. Season generously.
Bake for 10 minutes or until fish is just cooked through. Serve with mayo on top and fennel fronds sprinkled over (if you have them).
