Erica salmon


This beautiful dish is bursting with colour and flavour.

Preparation time: 15 minutes

Cooking time: 20 minutes

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Serves: 6 people

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  1. Preheat the oven to 200°C/gas mark 6.
  2. Trim the tops off the fennel bulbs and reserve the fronds for the finished dish. Halve the bulbs, then cut into thin wedges. Season well and toss with 1 tablespoon of the olive oil. Spread out on a baking tray and roast in the oven for 10 minutes. Season the salmon darnes and slice two of the limes. Take the tray out of the oven and put the salmon and limes on top of the fennel. Put the tray back in the oven and cook for another 10 minutes. Add the prawns and cook for another 5 to 7 minutes, until the salmon and prawns are just cooked through.
  3. Remove the tray from the oven. Squeeze over the juice of the remaining lime, drizzle with the remaining 1 or 2 tablespoons of olive oil, sprinkle over the chopped fennel fronds and serve straight away, spooning over the juices from the tray. Serve with boiled baby potatoes and a green vegetable.

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