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Salmon, Fennel & Olive Tray Bake

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Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 fennel bulbs trimmed, sliced lengthways (fronds reserved)
  • 1/2 c sicilian olives
  • 1/2 small red onion thinly sliced
  • 300 g baby red potatoes cut into 5mm slices
  • 1/4 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1 garlic clove thinly sliced
  • 4 150g boneless salmon fillets skin on
  • 2 small oranges sliced
  • 1 tbsp wholegrain mustard
  • 1/4 c fresh dill sprigs
  • mixed salad leaves to serve

Method
 

  1. Preheat oven to 200°c/180°c fan-forced. Line a large baking tray with baking paper.
  2. Place fennel, olives, onion and potato on prepared tray. Combine 2 tbsp oil, 2 tbsp lemon juice and garlic in a jug. Pour over vegetables. Season with salt and pepper. Bake for 35 minutes or until fennel and potato are tender.
  3. Arrange salmon, skin-side down and orange slices on top of vegetables. Bake for a further 10 mins, for medium, or until salmon is cooked to your liking.
  4. Combine mustard and remaining oil and lemon juice in a bowl. Drizzle over salmon.
  5. Sprinkle with dill and reserved fennel fronds. Serve with salad leaves.

Notes

Source: Taste