Easy Salmon, Fennel & Olive Bake
Recipe: #37024
May 23, 2021
Categories: Salmon, Fennel, Onions, Oven Bake, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Salmon Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (393.2 g)
- Calories 460.6
- Total Fat - 24.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 79.5 mg
- Sodium - 398.2 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 5.5 g
- Sugars - 10.5 g
- Protein - 34.6 g
- Calcium - 94.3 mg
- Iron - 2 mg
- Vitamin C - 58.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan-forced and line a large baking tray with baking paper and place fennel, olives, onion and potato on prepared tray.
Step 2
Combine 2 tablespoons oil, 2 tablespoons lemon juice and garlic in a jug and pour over vegetables and season with salt and pepper and bake for 35 minutes or until fennel and potato are tender.
Step 3
Arrange salmon, skin-side down, and orange slices on top of vegetables and bake for a further for 10 minutes, for medium, or until salmon is cooked to your liking. Combine mustard and remaining oil and lemon juice in a bowl and drizzle over salmon and sprinkle with dill and reserved fennel fronds and serve with salad leaves.
Tips
No special items needed.
1 Reviews
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