Recipe: Salmon with fennel, potato and pesto
How to Make:
- Preheat 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.
- Cut 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.
- Divide salmon parcels among serving plates. Open and top with pesto. Serve with mixed salad leaves.
Time for preparing:
15 min.
Servings:
2
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
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