Sometimes spending hours in the kitchen is thoroughly enjoyable. Sometimes it is not. Saturday night was the latter. It’s always good to have a recipe on stand by that is fast but still healthy and is better than take out 😉 This baked salmon recipe will take less time to prepare than getting a pizza delivered.
For Christmas, I prepared a salad of smoked salmon and fennel, which inspired me to use fennel in this dish. Salmon can often be quite rich, and the addition of fennel helps to cut through this.
While light, this baked salmon is a lovely warm comforting dish. Perfect for those winter nights that are setting in.
Salmon and Fennel in Paper Parcels
Serves 2
2 salmon fillets
1 fennel bulb
1 carrot
handful of green beans (could be substituted for asparagus)
5 – 6 cherry tomatoes
1 lemon,
olive oil
salt and pepper
Method
1. Preheat oven to 200 C.
2. Using a mandolin, finely slice the fennel bulb. Set aside the fennel fronds for use later.
3. Julienne the carrot into fine slices and trim the green beans. Cut the cherry tomatoes in half. Slice the lemon.
4. In the middle of a large piece of baking paper, place the fennel, carrot slices and beans. Carefully place the salmon fillet on top of the vegetables.
5. Drizzle olive oil over the salmon and season with salt and pepper. Sprinkle over the fennel fronds and lay the lemon slices over the salmon.
6. As though you are wrapping a present, being both sides of the baking paper over the salmon and tightly fold the ends to seal the parcel.
7. Place in the preheated oven and bake for 20 – 25 minutes (depending on size of fillets)
8. Serve in paper with a green salad.
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