Roasted salmon with fennel and blood orange
Blood orange enhances the subtle flavour of salmon to create a zingy, fresh and vibrant dish perfect for a summertime supper
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1 fennel
1 blood orangeÂ
2 lemonsÂ
dillÂ
2 salmon fillets (roughly 300g)Â
saltÂ
olive oilÂ
2 tbsp chopped parsleyÂ
Method
Preheat the oven to 150°C.
Slice the fennel as thinly as possible and arrange on a plate. Squeeze the juice of half a lemon over the slices and sprinkle with salt.
Carefully peel the skin off the blood orange and slice into thin rounds, arranging them with the fennel on the plate.
Sprinkle one tablespoon of chopped parsley on top of the fennel and blood orange and cover with cling film. Leave in the fridge to marinate.
Season the salmon fillets with salt and pepper. Place skin down in a small baking dish and squeeze half a lemon over the fillets. Slice the remaining lemon into thin rounds and arrange around and on top of the fillets. Sprinkle with parsley and drizzle with olive oil.
Bake in the oven for 25-30 minutes until the salmon is slightly opaque.
Place the fillets on top of the plated fennel and blood orange and serve.
