Friday, 30 January 2015
Salmon with Fennel and New Potatoes
I have never really been a big fennel fan, i love the anise taste but never liked the texture, but having it roasted with the soft and oily salmon is a match made in heaven. The roasted new potatoes are an extra touch of deliciousness!!
This dish is syn free and very filling. I like it served with roasted green beans and broccoli.
Preheat oven gas mark 5, 200c, 400f.
1 onion cut into wedges
2 fennel bulbs cut into wedges keep the green feathery foliage
12 new potatoes halved
handful mint leaves torn
salt and pepper
zest of ½ lemon
In a large pan of boiling water, parboil the potatoes and fennel for 6 minutes, then drain and let steam dry.
Transfer to a tray sprayed with frylight, spray with more frylight sprinkle with salt and pepper and the mint leaves, bake for 30 minutes, tossing half way through, after 30 minutes add the salmon to the tray and sprinkle over the lemon zest and green foliage, bake for 10 minutes, then serve.