Salmon with fennel, potato and pesto

Cooking Fish Salmon with fennel, potato and pesto

This speedy, super-healthy salmon recipe gets loads of flavour from fennel.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220°C. Chop 2 tablespoons of reserved fennel fronds. Pat salmon dry with paper towel. Combine lemon rind, peppercorns, sea salt, fennel seeds and fronds on a large plate. Press one side of each salmon fillet into mixture to coat.
  2. Cut four 50cm lengths of non-stick baking paper. Arrange potato, overlapping slightly, over paper sheets. Top with salmon and fennel. Fold the two long sides of each sheet of paper over the filling to enclose. Tuck the short sides under to seal. Place parcels on a large baking tray and bake for 15 minutes or until fish flakes when tested with a fork.
  3. Divide salmon parcels among serving plates. Open and top with pesto. Serve with mixed salad leaves.

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1 small fennel bulb, trimmed, halved, sliced into thin wedges, fronds reserved
4 skinless salmon fillets
2 tsp finely grated lemon rind
1 1/2 tsp crushed black peppercorns
1/2 tsp sea salt flakes
1/2 tsp fennel seeds
8 baby Red Delight potatoes, thinly sliced
1/4 cup bought basil pesto
Mixed salad leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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