Roasted fennel salmon with apple and cabbage salad

Cooking Salads Roasted fennel salmon with apple and cabbage salad

This delicious roasted fennel salmon served with apple and cabbage salad is ready in just 30 minutes.

Lables: Low carb Lower gi Lactose free Shellfish free
  1. Preheat oven to 200C/180C fan-forced. Line a baking tray (with sides) with baking paper. Using the back of a knife, press garlic and fennel seeds on a chopping board to lightly crush. Place in a jug with 1/4 cup oil. Place lemon slices on prepared tray. Top with salmon. Drizzle with oil mixture. Turn to coat. Season with salt and pepper.
  2. Roast for 15 minutes or until salmon is golden and almost cooked through, basting with pan juices twice during cooking.
  3. Meanwhile, cook hazelnuts in a frying pan over medium-high heat until toasted. Transfer to a bowl. Add apple, cabbage and sprouts. Toss to combine.
  4. Place vinegar, mayonnaise, mustard, chives and remaining oil in a jug. Whisk with a fork to combine. Drizzle over salad. Season with salt and pepper. Toss to combine. Top with coriander. Serve salmon with salad and crusty bread.

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2 garlic cloves
1 tsp fennel seeds
1/3 cup extra virgin olive oil
1 lemon, thinly sliced
4 small boneless skinless salmon fillets
1/4 cup hazelnuts, skinless
1 granny smith apple, unpeeled, cut into thin matchsticks
1/4 mini red cabbage, finely shredded
50g snow pea sprouts, trimmed
2 tbsp cider vinegar
1 tbsp mayonnaise
1 tsp Dijon mustard
2 tsp fresh chives, chopped
1/3 cup fresh coriander leaves
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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