Roasted Salmon with Potato and Fennel

Serves 6

Time 1 hour

Ingredients

6 salmon fillets, skin off

800g red potatoes

2 fennel bulbs, fronds reserved for garnish

½ red onion, thinly sliced

2 tbsp baby capers

6 slices of lemon

Olive oil, for drizzling

Salt and pepper, to taste

For the Creamy Sauce

4 cloves of garlic, finely chopped

1 tbsp chopped dill

1 tbsp chopped parsley

Zest of 1 lemon

600ml thickened cream

¼ cup Dijon mustard

Salt and pepper, to taste

Method

Preheat oven to 200°C.

Thinly slice the potatoes, fennel and red onion, layering evenly into a baking dish. Drizzle generously with olive oil and season with salt and pepper. 

In a bowl, combine the thickened cream, Dijon mustard, dill, parsley, garlic and lemon zest. Season with salt and pepper, then pour the mixture into the baking dish. Bake for 30 minutes or until the potatoes begin to soften.

Remove from the oven and place the salmon fillets on top. Season with salt and pepper, top each fillet with a slice of lemon and drizzle with olive oil. Sprinkle with baby capers, reduce the oven temperature to 180°C and cook for a further 7-15 minutes or until the salmon is cooked to your liking.

Garnish with chopped parsley, dill and reserved fennel fronds. Serve straight from the pan and enjoy!