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Baked salmon with potatoes & fennel

This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 671
  • Carbohydrates 56
  • Saturated Fat 5
  • Sugar 4
  • Protein 36
  • Fat 31
  • Fibre 11
  • Salt 0.5

Nutrition per serving

  • Calories 671
  • Carbohydrates 56
  • Saturated Fat 5
  • Sugar 4
  • Protein 36
  • Fat 31
  • Fibre 11
  • Salt 0.5

Ingredients

  • 2 small baking potatoes (about 350g/12oz), thinly sliced
  • 1 large fennel bulb, sliced into thin wedges, fronds reserved
  • 2 boneless, skinless salmon fillets
  • 2 tbsp olive tapenade
  • ½ lemon, cut into wedges

Method

  1. Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.

  2. Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.

  3. Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

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