Ingredients
- Extra-virgin olive oil, for drizzling
- 190 gram fennel bulb (halved, trimmed, cored and thinly sliced)
- 1 leek, green part only
- 1 cup dill, coarsely chopped, plus extra to serve (2 large handfuls specified)
- 60 ml lemon juice, fresh
- 1 lemon, unwaxed and finely zested
- 600 grams to 800 grams salmon (fillets, skinless centre cut and pin-boned)
- 125 grams yogurt (goat's or sheep's specified)
- 1/2 cup peppermint, coarsely chopped, plus extra to serve (1 large handful specified)
- 35 grams pine nuts (lightly toasted)
How to Make
-
Step 1: Preheat the oven to 200C/180C fan/Gas 6.
-
Step 2: Drizzle some olive oil into the bottom of a 30cm x 20cm baking dish and add the fennel, leek and half of the dill and drizzle with a little more oil and half of the lemon juice and season with salt and pepper and toss to combine.
-
Step 3: Cook in the oven for 10 minutes, or until the vegetables begin to soften.
-
Step 4: Remove the dish from the oven and arrange the salmon pieces on top of the vegetables.
-
Step 5: Drizzle with some oil, pour over a little more lemon juice and season with salt and pepper and top each salmon fillet with a dollop of yogurt, spreading it over the surface in an even layer and scatter with mint, some more dill and the lemon zest and return the dish to the oven and bake for another 10 minutes, or until the salmon is cooked to your liking.
-
Step 6: Serve the fish scattered with more mint, the remaining dill, pine nuts and a drizzle of extra-virgin olive oil.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.