Oven baked salmon fillet with fennel salad
- 1 piece salmon fillet (approximately 800g)
- 2 tablespoons flat-leaf parsley, finely chopped
- Juice of 1 lemon
- 4 tablespoons (80ml) extra virgin olive oil, plus extra to dress fennel salad
- 60g butter, roughly chopped
- 1 clove garlic, crushed
- 20 salted capers, rinsed, drained, chopped
- 2 small fennel bulb or 1 medium sized fennel bulb, core removed, thinly sliced
- 100g rocket
- Sea salt, freshly ground black pepper
Preheat the oven to 200 °C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with baking paper.
To make the herbed olive oil dressing, place the parsley, lemon juice and half of the olive oil in a small bowl. Season to taste and stir to combine. Set aside.
Place the salmon in the baking tray and drizzle over the remaining olive oil. Season well with salt and pepper. Rub the olive oil, garlic, capers and seasoning into the salmon. Place the butter on top of the salmon fillet.
Bake for 12-15 minutes for medium or until the salmon is cooked to your liking.
Meanwhile to make the fennel salad, toss the fennel and rocket in a medium-sized bowl. Drizzle over extra virgin olive oil and season with salt and pepper to taste.
Cut the salmon fillet into 4 pieces and place onto serving plates. Serve the oven baked salmon with herbed olive oil dressing and fennel salad – buon appetito.
