Easy salmon, fennel and olive tray bake

This healthy salmon tray bake is perfect for midweek feeding or weekend entertaining.

The ingredient of Easy salmon, fennel and olive tray bake

1. 2 fennel bulbs, trimmed, sliced lengthways (fronds reserved)
2. 1/2 cup Sicilian olives
3. 1/2 small red onion, thinly sliced
4. 300g baby red potatoes, cut into 5mm slices
5. 1/4 cup extra virgin olive oil
6. 1/4 cup lemon juice
7. 1 garlic clove, thinly sliced
8. 4 x 150g boneless salmon fillets (skin on)
9. 2 small oranges, sliced
10. 1 teaspoon wholegrain mustard
11. 1/4 cup fresh dill sprigs
12. Mixed salad leaves, to serve

The instruction how to make Easy salmon, fennel and olive tray bake

1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
2. Place fennel, olives, onion and potato on prepared tray. Combine 2 tablespoons oil, 2 tablespoons lemon juice and garlic in a jug. Pour over vegetables. Season with salt and pepper. Bake for 35 minutes or until fennel and potato are tender.
3. Arrange salmon, skin-side down, and orange slices on top of vegetables. Bake for a further for 10 minutes, for medium, or until salmon is cooked to your liking. Combine mustard and remaining oil and lemon juice in a bowl. Drizzle over salmon. Sprinkle with dill and reserved fennel fronds. Serve with salad leaves.

Nutritions of Easy salmon, fennel and olive tray bake

calories: 521.259 calories
calories: 30.9 grams fat
calories: 6.3 grams saturated fat
calories: 21.2 grams carbohydrates
calories:
calories:
calories: 36.2 grams protein
calories: 94 milligrams cholesterol
calories: 395 milligrams sodium
calories: https://schema.org
calories: NutritionInformation