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Quick salmon and potato al forno
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Total Time:
1 hour 10 minutes
Magical combo of fresh herb-stuffed salmon with roasted fennel and potatoes - effortlessly delicious!
Ingredients:
  • 600 g waxy new potatoes
  • 1 large bulb fennel
  • 1 bunch fresh flat-leaf parsley leaves picked and finely chopped
  • 2 cloves garlic peeled and finely chopped or grated
  • 15 g butter cut into small pieces
  • 4 x 120 g salmon fillets from sustainable sources, ask your fishmonger, scaled and pin-boned
  • a few sprigs fresh mint leaves picked and finely chopped
  • 1 small handful Parmesan cheese grated
  • 1 lemon zest of
Instructions:
  • Preheat your oven to 220°C/425°F/gas mark 7. Boil the potatoes and fennel wedges for 6 minutes. Drain and steam-dry the vegetables. Transfer them to a roasting tray, season, add parsley, garlic, butter, and olive oil. Roast for 30 minutes until golden. Score and season the salmon fillets, stuff with parsley and mint. Remove the tray from the oven, sprinkle Parmesan, place salmon on top, add lemon zest, drizzle with olive oil, and bake for 15 minutes. Sprinkle with fennel fronds before serving with lemon wedges. Enjoy!

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