- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This delicious roasted fennel salmon served with apple and cabbage salad is ready in just 30 minutes.
Ingredients
- 2 garlic cloves
- 1 teaspoon fennel seeds
- 1/3 cup extra virgin olive oil
- 1 lemon, thinly sliced
- 4 small boneless skinless salmon fillets (see Notes)
- 1/4 cup hazelnuts, skinless
- 1 granny smith apple, unpeeled, cut into thin matchsticks
- 1/4 mini red cabbage, finely shredded
- 50g snow pea sprouts, trimmed
- 2 tablespoons cider vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh chives, chopped
- 1/3 cup fresh coriander leaves
- Crusty bread, to serve
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a baking tray (with sides) with baking paper. Using the back of a knife, press garlic and fennel seeds on a chopping board to lightly crush. Place in a jug with 1/4 cup oil. Place lemon slices on prepared tray. Top with salmon. Drizzle with oil mixture. Turn to coat. Season with salt and pepper.
- Step 2Roast for 15 minutes or until salmon is golden and almost cooked through, basting with pan juices twice during cooking.
- Step 3Meanwhile, cook hazelnuts in a frying pan over medium-high heat until toasted. Transfer to a bowl. Add apple, cabbage and sprouts. Toss to combine.
- Step 4Place vinegar, mayonnaise, mustard, chives and remaining oil in a jug. Whisk with a fork to combine. Drizzle over salad. Season with salt and pepper. Toss to combine. Top with coriander. Serve salmon with salad and crusty bread.
- Low carb
- Lower gi
Nutrition
3320 kj
Energy
49.4g
Fat Total
8.8g
Saturated Fat
5.5g
Fibre
50g
Protein
132mg
Cholesterol
485mg
Sodium
36.3g
Carbs (total)
All nutrition values are per serve
Notes
Use blue grenadier in place of the salmon and save $12.24 on the total recipe cost.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
