Roasted Salmon with Potato and Fennel

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Serves 6 · Ready in 60 min

Simple, fresh, and full of comforting flavor, this Roasted Salmon with Potato and Fennel is an easy meal that feels effortlessly elegant. The salmon roasts until perfectly tender and flaky, while the potatoes turn golden and crispy and the fennel becomes sweet and caramelized in the oven.

Recipe

Serves 6 · Total 60m

Ingredients

• 6 salmon fillets, skin off
• 800g red potatoes
• 2 fennel bulbs, fronds reserved for garnish
• ½ red onion, thinly sliced
• 2 tbsp baby capers
• 6 slices of lemon
• Olive oil, for drizzling
• Salt and pepper, to taste

For the Creamy Sauce

• 4 cloves of garlic, finely chopped
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• Zest of 1 lemon
• 600ml thickened cream
• ¼ cup Dijon mustard
• Salt and pepper, to taste

Method

1. Preheat oven to 200°C.
2. Thinly slice the potatoes, fennel and red onion, layering evenly into a baking dish. Drizzle generously with olive oil and season with salt and pepper.
3. In a bowl, combine the thickened cream, Dijon mustard, dill, parsley, garlic and lemon zest. Season with salt and pepper, then pour the mixture into the baking dish. Bake for 30 minutes or until the potatoes begin to soften.
4. Remove from the oven and place the salmon fillets on top. Season with salt and pepper, top each fillet with a slice of lemon and drizzle with olive oil. Sprinkle with baby capers, reduce the oven temperature to 180°C and cook for a further 7-15 minutes or until the salmon is cooked to your liking.
5. Garnish with chopped parsley, dill and reserved fennel fronds. Serve straight from the pan and enjoy!