ROASTED FENNEL, ASPARAGUS & SALMON
Prep 15 mins | Cook 35 mins | Serves 4
¼ cup extra virgin olive oil
1 garlic clove, crushed
2 tbs lemon juice
2 x 175g thick Atlantic salmon fillets (skin-on), pin-boned
2 small fennel bulbs, cut lengthways in 2cm-thick wedges, reserve fronds
1 lemon, quartered lengthways
1 large bunch thick-stemmed asparagus*, trimmed and base of stems peeled
1/3 cup Kalamata olives
Aioli and lemon wedges, to serve
*You’ll need about 12 thick stems of asparagus.
STEP 1 Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper. Brush salmon with half of the oil mixture.
STEP 2 Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.
STEP 3 Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges.
Recipe courtesy of Sydney Markets