Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 12.1 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 600grams baby potatoes, halved
- 2 fennel bulbs, sliced, fronds reserved
- 2 cloves garlic, unpeeled
- 4tablespoons olive oil
- 2 medium lemon
- 200grams asparagus, trimmed
- 4 medium salmon fillets, boneless, skinless
- 2tablespoons capers
- 1 pinch cracked black pepper
Nutrition per serving
2680kJ / 640Cal
2680 Kilojoules or 640 Calories
31% of daily energy intake*
Protein
37.0grams
Fat
42.8grams
Carbs
26.2grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fennel and salmon are the perfect match in this easy, zesty traybake.
Method
Step 1 of 5
Pre-heat the oven to 200°C/180°C fan-forced and place the potatoes, garlic and fennel in a large roasting tin. Drizzle with half the oil and zest of half the lemon. Roast for 15 minutes.
Step 2 of 5
Reduce the oven to 180 degrees, add the asparagus to the roasting tin and toss to coat with oil. Slice the lemon into rounds and place on top of vegetables. Arrange the salmon fillets on top, lightly brushed with oil.
Step 3 of 5
Roast for 15 minutes, until the salmon is cooked through.
Step 4 of 5
In a small bowl, squeeze the roasted garlic out of the skin and mash well. Add the juice of the remaining lemon, two tablespoons of olive oil and the capers.
Step 5 of 5
Divide the vegetables between 4 plates, top each with a salmon fillet and a drizzle of lemon, garlic and caper oil and serve.
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