Ingredients

The following ingredients have 2 Servings
  • 2 small baking potatoes (about 350g/12oz), thinly sliced
  • 1 large fennel bulb , sliced into thin wedges, fronds reserved
  • 2 boneless, skinless salmon fillets
  • 2 tbsp olive tapenade
  • ½ lemon , cut into wedges

Instruction

  • Heat 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.
  • Turn 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.
  • Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.