Roasted salmon with fennel, potatoes and kale
Prep time
Cook time
Total time
Author: Lis @ The Fare Sage
Serves: 4
Ingredients
For the potatoes:
- 600g new season or gourmet potatoes
- 1 tbsp flour
- 1 tsp fennel seeds
- ½ tsp smoked paprika
- ¼ tsp salt
- freshly ground black pepper
- 8 cloves garlic
- 1 tbsp avocado oil
- 250g fennel bulb
For the salmon:
- 500g salmon, skin on
- 4 tbsp couscous
- ½ cup fresh coriander
- ¼ cup fresh dill
- 1 clove garlic
- zest and juice of half a lemon
- 1 tbsp avocado oil
- salt and pepper to taste
For the kale:
- 100g kale
- 1 tsp fennel seeds
- ¼ tsp salt
- 1 tsp avocado oil
- 1 lemon cut into 8 wedges
Instructions
- Preheat the oven to 170C Fan Bake. Line a large roasting tray or shallow baking dish with foil, then two layers of parchment or greaseproof paper.
- To prepare the potatoes, place the flour, fennel seeds, smoked paprika, salt and pepper into a large plastic bag and shake gently to combine.
- Cut the potatoes in half or into approx 1 inch pieces. Place in the bag with the flour and give it a good shake to coat the potatoes with the flour mix.
- Lay the potatoes in a single layer onto the prepare baking sheet. Place the garlic cloves around the tray (there is no need to peel them). Drizzle with avocado oil and roast for 20 minutes.
- After 20 minutes, remove the potatoes from the oven. Slice the fennel bulb into large pieces approximately the same size as the potatoes, and add to the pan with the potatoes. Toss to coat in the oil. Return the pan to the oven for 10 minutes.
- While the potatoes and fennel are roasting, prepare the salmon. Carefully remove any pin bones and trim if necessary. Place the couscous, coriander, dill, garlic, lemon zest and juice into a small food processor or spice grinder. Drizzle over the oil and blend for 30 seconds until the herbs and garlic are finely chopped. Season well. Press some of the mixture between your fingers - if it is still crumbly, add a little more oil and blend again. Press the mixture onto the flesh side of the salmon using your fingers.
- Once the fennel has been in the oven for 10 minutes, remove the pan from the oven again. Stir the fennel and potatoes and spread them apart to make space for the salmon. Carefully lay the salmon onto the tray and return to the oven for 5 minutes.
- Break apart the kale leaves and drizzle with the oil. Sprinkle with salt and fennel seeds and add to the pan in the oven. Roast for a further 5-7 minutes until the kale is lightly browned and the salmon is cooked through.
- Remove from the oven and squeeze lemon juice from two of the lemon wedges over the whole dish. Garnish with the remaining wedges and serve immediately, straight to the table.
Notes
You can prepare all the ingredients up until the point they are ready to go into the oven, including coating the salmon, a few hours ahead and set aside until ready to cook.
Recipe by The Fare Sage at https://www.thefaresage.com/roasted-salmon-fennel-potatoes-kale/