Baked salmon with potatoes & fennel
By Good Food
This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner
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Prep:5 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 671
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fat 31g
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saturates 5g
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carbs 56g
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sugars 4g
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fibre 11g
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protein 36g
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salt 0.5g
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
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.
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.
Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.
