This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner
Prep:5 mins
Serves 2
2 small baking potatoes (about 350g/12oz), thinly sliced1 large fennel bulb, sliced into thin wedges, fronds reserved2 boneless, skinless salmon fillets2 tbsp olive tapenade½ lemon, cut into wedges
STEP 1Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.STEP 2Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.STEP 3Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.
