Easy Salmon, Fennel & Olive Bake

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

ellie

We enjoyed this dish, making as directed. I didn't know what Sicilian olives were so I used green pitted olives. This came together very easily -- I really like sheet pan recipes -- so easy and so good. Thanks for sharing!

review by:
(9 Jun 2021)