Roast Salmon, Potatoes & Fennel

[Carl]

Roast Salmon, Potatoes & Fennel.jpg (19.36 KiB) Viewed 566 times

Preparation Time: 15 minutes
Cooking time: 45 minutes
Serves: 4

If served as four portions, provides 457 cals, 33g fat (of which 5g saturates), 2g sugar and 0.2g salt per portion.

Ingredients

- 400g (14oz) new potatoes, halved or quartered depending on size
- 1 large fennel bulb, finely sliced
- Zest of 2 lemons (reserve the juice)
- 20g (½oz) parsley
- 2 tbsp olive oil
- Salt and pepper
- 4 salmon fillets

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 4.

2. Add the potatoes, fennel, lemon zest, parsley, 1 tbsp olive oil and salt and pepper to a roasting pan. Mix together and place in the hot oven. Roast for 30 minutes, turning to ensure it does not catch. Rub the salmon fillets with 1 tbsp olive oil and season.

3. After 30 minutes, remove the pan from the oven, loosen the roasted vegetables from the base and pour over the lemon juice. Place the salmon fillets on the vegetables, skin side up, return the pan to the oven and bake for 15 - 20 minutes.

4. Serve immediately, spooning over any of the juices from the tray.