Easy Salmon, Fennel & Olive Bake Recipe
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pitcher
- Mixing bowl
- Measuring spoon
- Whisk
- Spoon
- Serving platter
Ingredients
- 2 fennel bulb (trimmed sliced lengthways and fronds reserved)
- 1/2 cup olives (Sicilian olives)
- 1/2 onion, small and thinly sliced
- 300 grams potatoes (baby red, cut into 5 mm slices)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup lemon juice
- 1 garlic clove, thinly sliced
- 4 fillets (600 grams) salmon (skin on, 4 x 150 grams each)
- 2 oranges, sliced (small oranges)
- 1 teaspoon mustard (wholegrain)
- 1/4 cup dill sprigs (fresh)
- Mixed salad leaves, to serve
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