RECIPE | Easy salmon, fennel and olive tray bake

#healthy

Easy salmon, fennel and olive tray bake

Ingredients

2 fennel bulbs, trimmed, sliced lengthways 

1/2 cup Sicilian olives

1/2 small red onion, thinly sliced

300g baby potatoes, cut into 5mm slices

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1-2 garlic clove, thinly sliced

4 x 150g boneless salmon fillets (skin on)

2 small oranges, sliced

1 teaspoon wholegrain mustard

1/4 cup fresh dill sprigs

Mixed salad leaves, to serve

Instructions

①Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

②Place fennel, olives, onion and potato on prepared tray. Combine 2 tablespoons oil, 2 tablespoons lemon juice and garlic in a jug. Pour over vegetables. Season with salt and pepper. Bake for 35 minutes or until fennel and potato are tender.

③Arrange salmon, skin-side down, and orange slices on top of vegetables. Bake for a further for 10 minutes, for medium, or until salmon is cooked to your liking. Combine mustard and remaining oil and lemon juice in a bowl. Drizzle over salmon. Sprinkle with dill and sliced orange. Perfect serve with salad leaves. Now Enjoy it!

#healthy