This speedy, super-healthy salmon recipe gets loads of flavour from fennel.
Ingredients
- 1 small fennel bulb, trimmed, halved, sliced into thin wedges, fronds reserved
- 4 (about 125g each) skinless salmon fillets
- 2 teaspoons finely grated lemon rind
- 1 1/2 teaspoons crushed black peppercorns
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon fennel seeds
- 8 baby Red Delight potatoes, thinly sliced
- 1/4 cup bought basil pesto
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 220°C. Chop 2 tablespoons of reserved fennel fronds. Pat salmon dry with paper towel. Combine lemon rind, peppercorns, sea salt, fennel seeds and fronds on a large plate. Press one side of each salmon fillet into mixture to coat.
- Step 2Cut four 50cm lengths of non-stick baking paper. Arrange potato, overlapping slightly, over paper sheets. Top with salmon and fennel. Fold the two long sides of each sheet of paper over the filling to enclose. Tuck the short sides under to seal. Place parcels on a large baking tray and bake for 15 minutes or until fish flakes when tested with a fork.
- Step 3Divide salmon parcels among serving plates. Open and top with pesto. Serve with mixed salad leaves.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1340 kj
Energy
10g
Fat Total
2g
Saturated Fat
5g
Fibre
31g
Protein
26g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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