Serves
2
Roasted Salmon with Olives and Orange
Oranges and Olives go surprisingly well together. This dish also goes well with rice.
Ingredients
- 1 bulb fennel, end trimmed, cut into slim wedges
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 red chili, cored, seeds removed, finely chopped
- 1 orange, halved and sliced 1cm thick
- 2 fillets wild salmon (150g per fillet), skin removed
- 2 tsp dried tarragon
- 1 tsp cumin
- 1/3 tsp paprika
- 80g green pitted olives
Directions
- Preheat oven to 200°C.
- Place the fennel in a bowl with 1.5 tbsp olive oil, fennel seeds, and the chili and toss well.
- Place onto a large lined shallow baking tray and spread evenly. Cook in the oven for 20 minutes or until tender.
- Take out the fennel and reduce the oven to 150°C.
- Move the fennel to the sides of the tray and add the orange. Pop the salmon in the center.
- Mix together 1/2 tbsp olive oil with the tarragon, cumin, and paprika. Drizzle the mixture over the salmon.
- Place the olives around the dish and bake in the oven for 10-12 minutes or until the salmon is cooked through.
- Kcal: 498
- Protein: 35g
- Fat: 33g
- Carbs: 11g
- Fibre: 5.3g
