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Roasted fennel salmon with apple and cabbage salad
Roasted fennel salmon with apple and cabbage salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and tasty roasted fennel salmon with refreshing apple cabbage salad, ready in 30 minutes.
Ingredients:
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 75.08 gm extra virgin olive oil
  • 1 lemon, thinly sliced
  • 4 small boneless skinless salmon fillets (see Notes)
  • 62.50 ml hazelnuts, skinless
  • 1 granny smith apple, unpeeled, cut into thin matchsticks
  • 1/4 mini red cabbage, finely shredded
  • 50g snow pea sprouts, trimmed
  • 40.00 ml cider vinegar
  • 19.80 gm mayonnaise
  • 5.90 gm Dijon mustard
  • 2 tsp fresh chives, chopped
  • 82.50 ml fresh coriander leaves
  • Crusty bread, to serve
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced and line a baking tray with sides with baking paper. 2. Lightly crush garlic and fennel seeds using the back of a knife on a chopping board. Combine with 1/4 cup of oil in a jug. 3. Place lemon slices on the prepared tray, top them with salmon, drizzle with the oil mixture, and season with salt and pepper.
  • Roast salmon for 15 minutes or until golden and nearly cooked through, remembering to baste with pan juices twice while cooking.
  • Toast hazelnuts in a frying pan over medium-high heat until golden brown. Transfer them to a bowl, then add apple, cabbage, and sprouts. Mix everything together.
  • Combine vinegar, mayonnaise, mustard, chives, and remaining oil in a jug. Whisk until well mixed. Drizzle the dressing over the salad and season with salt and pepper. Toss everything together. Garnish with fresh coriander. Serve the salmon with the salad and crusty bread.

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