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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
- *You’ll need about 12 thick stems of asparagus.
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. Brush salmon with half of the oil mixture.
- Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.
- Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges.
Good for you … Fennel
A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.
Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.
A source of potassium.