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Clementine, fennel & cranberry roast salmon

Clementine, fennel & cranberry roast salmon on presentation plate

Clementine, fennel & cranberry roast salmon

Name: Clementine, fennel & cranberry roast salmon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
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

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 30 mins - 35 mins

A star rating of 4.5 out of 5.11 ratingsRate

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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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (8)

kcal264
fat18g
saturates3g
carbs6g
sugars5g
fibre3g
protein22g
salt0.1g

Method

step 1

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.
step 2

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.
step 3

Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.
step 4

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.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.5 out of 5.11 ratings

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