Crispy Salmon and Fennel Bake
A fuss-free salmon bake with golden potatoes and fennel, perfect for a quick and tasty weeknight meal.
- Prep5 min
- Cook30 min
- Total35 min
- DifficultyEasy
- Servings2
This one-pan dish is a lifesaver on busy evenings. The potatoes and fennel roast until crispy and tender, while the salmon stays moist and flaky. A simple tapenade adds a burst of flavor, making it feel special without much effort.
It's a budget-friendly meal that's also healthy and gluten-free. The fennel adds a subtle aniseed note that pairs beautifully with the salmon, and the lemon wedges brighten everything up. Serve it straight from the oven for a comforting yet light dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (350°F fan, gas 6).
- In a large bowl, toss the sliced potatoes and fennel wedges with 1 tablespoon of olive oil. Season with salt and pepper.
- Arrange the vegetables on a baking tray or in a roasting dish. Roast on the top shelf for 15 minutes.
- Remove the tray from the oven and turn the vegetables. Place the salmon fillets on top of the vegetables.
- Season the salmon with salt and pepper. Return to the oven and roast for another 15 minutes, until the salmon is cooked through and the vegetables are tender and golden.
- While the salmon is roasting, mix the remaining 1 tablespoon of olive oil with the tapenade to loosen it.
- Once everything is roasted, drizzle the tapenade mixture over the salmon and vegetables.
- Sprinkle with the reserved fennel fronds and serve with lemon wedges on the side.
💡 Tips
- For extra crispiness, spread the vegetables in a single layer on the tray.
- If you don't have tapenade, you can use a few chopped olives mixed with olive oil.
- Check the salmon after 12 minutes of the second roasting time to avoid overcooking.
Inspired by a recipe from BBC Good Food