Salmon and Fennel Tray Bake
Incorporating fish into your weekly meals is always a good idea because it’s packed full of protein, vitamin D and omega-3.
This Salmon & Fennel Tray Bake is a delicious spring dish the whole family will enjoy.
Ingredients:
2 fennel bulbs, trimmed, sliced lengthways
½ cup green olives
1 small red onion, thinly sliced
300g baby potatoes, sliced into 5mm rounds
¼ cup olive oil
3 tbs lemon juice
1 garlic clove, minced
Salt and pepper
4 boneless salmon fillets, skin on
2 small oranges, sliced
1 tsp mustard powder
2 tbs fresh dill
SERVES: 4 | Prep & Cook Time: 60 Minutes
Method
Preheat oven to 180°C and line a large baking tray with baking paper.
Chop all vegetables. Note: when chopping the fennel bulbs, reserve the fronds for later.
Place the fennel, olives, red onion and potatoes onto the lined baking tray.
Combine 2 tbs oil, 2 tbs lemon juice and the minced garlic in a jug or small bowl, then pour mixture over the vegetables. Season generously with salt and pepper.
Bake in the oven for 30 mins or until the fennel and potatoes are tender.
Remove the tray from the oven. Place the salmon fillets (skin-side down) and orange slices on top of the vegetables. Place tray back in the oven and bake for a further 10 mins, or until the salmon is cooked to your liking.
To serve, combine the mustard powder and remaining oil and lemon juice in a small bowl. Drizzle mixture over the salmon. Sprinkle the tray bake with dill and the reserved fennel fronds and serve alongside your favourite side dish.
Recipe by: A Better Choice
