Roasted Fennel, Asparagus and Salmon
Method - Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper.
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Cooking tools:
- Pastry brush
- Oven
- Mixing bowl
- Baking pan
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- ¼ cup extra virgin olive oil
- 1 garlic clove, crushed
- 2 tbs lemon juice
- 2 x 175g thick Atlantic salmon fillets (skin-on), pin-boned
- 2 small fennel bulbs, cut lengthways in 2cm-thick wedges, reserve fronds
- 1 lemon, quartered lengthways
- 1 large bunch thick-stemmed asparagus*, trimmed and base of stems peeled
- 1/3 cup Kalamata olives
- Aioli and lemon wedges, to serve
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