Name: Baked salmon with potatoes & fennel
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: British
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

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Baked salmon with potatoes & fennel

Baked salmon with potatoes & fennel

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.4 out of 5.5 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal671
fat31g
saturates5g
carbs56g
sugars4g
fibre11g
protein36g
salt0.5g

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, January 2016

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A star rating of 4.4 out of 5.5 ratings

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