Fennel and peppers are the real stars here, making appearances in their various forms. The end result is subtle, sweet and fresh.
You can eat the roasted lemon, too.
Feeds 2
Ingredients
1 bulb of fennel, halved, core removed, then sliced
2 red peppers, de-seeded and cut into thick slices
Two fist-sized potatoes, peeled and cut into chunks
1/4 lemon, cut into thin slices
Olive oil
1/2 tsp fennel seeds
2 x 200g fillets salmon
Paprika
Salt and pepper
Handful black olives
Small bunch fresh parsley
1 fresh red chilli
Method:
Preheat the oven to 400F / 200C / 190C Fan.
In a large roasting tray, add the sliced fennel, peppers, potatoes and lemon slices. Drizzle over some olive oil, sprinkle over the fennel seeds and add a generous pinch of salt and pepper. Roast for 35 – 40 minutes, tossing halfway.
Meanwhile, sprinkle the salmon fillets generously with paprika and salt.
When the vegetables have had their time, nestle the salmon fillets on top of the vegetables and add in the olives. Roast for an additional 15 minutes.
Roughly chop the parsley and fresh chilli. Sprinkle over the salmon and vegetables and serve.
Caroline Feeds 