Clementine, fennel & cranberry roast salmon
Serve this whole salmon on a platter to give a sense of occasion at Christmas. It pairs well with the citrus tang of clementines and seasonal cranberries
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Prep:15 mins
Cook:35 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 264
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fat 18g
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saturates 3g
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carbs 6g
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sugars 0g
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fibre 3g
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protein 22g
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salt 0.1g
Ingredients
- 1 whole salmon fillet
- 4 tbsp olive oil
- 5 clementines , 4 sliced, 1 zested and juiced
- 1 fennel bulb , thinly sliced
- 150g cranberries
- ½ small bunch of parsley , finely chopped
Method
Heat the oven to 180C/160C fan/ gas 4. Pat the salmon dry with kitchen paper or a clean tea towel, then rub all over with 1 tsp of the olive oil and season well. Set aside.
Layer the sliced clementines and fennel in a large roasting tin, then scatter over the cranberries. Drizzle with 2 tbsp olive oil, then lay the salmon on the top and roast for 30-35 mins until cooked through.
Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.
Carefully lift the cooked salmon onto a tray and set aside. Transfer the cooked fennel, clementine and cranberries to a platter and lay the salmon on top. Drizzle over any juices from the tin, then pour over the dressing and scatter over the remaining parsley.
