Impress your Good Friday luncheon guests with this simple baked salmon dish.
- 1 medium fennel bulb
- 4- 6 pieces fresh salmon
- 1 lemon, cut into quarters
- 200 g punnet tomato medley, halved
- sprigs fresh thyme
- extra virgin olive oil
- Pear and walnut salad, to serve (optional) see linked recipe
- Preheat oven to moderate 180°C (160°C fan-forced). Lightly grease a ovenproof platter or baking tray.
- Trim the fennel and cut into thin slices. Cut away any hard stem areas. Arrange over the platter or tray.
- Top fennel with salmon. Squeeze over the lemon and add to the salmon. Top with tomatoes and fresh thyme sprigs.
- Drizzle with olive oil and season to taste with black pepper.
- Bake for 20 minutes. Remove from the oven and let stand for a few minutes. Serve with pear & walnut salad.
If fennel is out of season, arrange salmon over a bed of trimmed asparagus or coarsely shredded kale.
This is a great dish for entertaining, you can save time and prepare the salmon before your guests arrive, about an hour ahead of time. Cover the surface with plastic wrap and chill until you’re ready to cook.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.0 g|
|Total carbohydrates||2.7 g|
|- Sugars||1.2 g|
|Dietary fibre||1.5 g|