baked salmon with potatoes & fennel
 
 

serves 2 prep 5 mins cook 30 mins

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

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.

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.

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

PER SERVING 671 kcals, fat 31g, saturates 5g, carbs 56g, sugars 4g, fibre 11g, protein 36g, salt 0.5g