Lemon and Fennel Salmon

Lemon and Fennel Salmon
Lemon and Fennel Salmon

Serves: 1

½ fennel bulb
120-150g salmon fillet
1 teaspoon olive oil
1 lemon
1 teaspoon fresh thyme, chopped
Salt and Pepper

1. Heat the oven to 200℃.
2. Prepare an oven tray lined with greaseproof paper.
3. Slice the fennel bulb into thin strips and lay them in the centre of the oven tray. Place the salmon fillet, skin side down over the fennel.
4. Drizzle the fish and fennel with a little olive oil.
5. Grate lemon zest over the salmon and scatter over the chopped thyme.
6. Season with salt and pepper and bake for 15-20 minutes.
7. Serve straight from the oven and enjoy the leftovers for lunch the following day.



Related Posts

It’s a Gut Feeling

Did you know that Hippocrates proclaimed, “All disease begins in the gut,” nearly 2500 years ago? And he wasn’t wrong! Your gut health is more

Mediterranean Style grilled Tuna

Chopped Tuna ‘Mayo’ Salad

Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.