roasted salmon and vegetables
Preparation time 15 minutes, Cooking time 40–45 minutes
600 g (1¼ lb) sweet potatoes, peeled and cut into wedges
1 large fennel bulb, cut into 8 wedges
2 garlic cloves, chopped
small bunch of parsley, chopped
2 tablespoons olive oil
1 tablespoon chopped mint
4 salmon fillets, about 125 g (4 oz) each, skin scored 3 times
grated rind and juice of 1 lemon
25 g (1 oz) Parmesan cheese shavings
Cook the sweet potatoes and fennel in a saucepan of boiling water for 4 minutes, then drain. Transfer to a roasting tin and sprinkle with the garlic, pepper, half the parsley and the olive oil. Toss together. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and golden.
Meanwhile, rub the remaining parsley and the mint into the scored salmon skin. Set aside.
Lay the salmon, skin side up, on top of the vegetables, sprinkle with the lemon rind and juice and roast for a further 15 minutes, or until the fish is cooked through and the vegetables are tender.
Sprinkle with the Parmesan shavings and serve with lemon wedges.
For fennel & salmon soup, heat 1 tablespoon olive oil in a pan, add 2 chopped shallots and fry for 2–3 minutes. Add 400 g (13 oz) new potatoes and 2 chopped fennel bulbs and cook for a further 3–4 minutes.
Pour in 900 ml (1½ pints) glutenfree vegetable stock and simmer for 10–12 minutes until the vegetables are tender.
Blend with a hand-hand blender, then return to the heat, season and drop in 400 g (13 oz) skinless salmon fillet, cut into chunks, and cook for 3–4 minutes until the fish is cooked through. Ladle into 4 bowls and serve sprinkled with chopped parsley. Calories per serving 325
|roasted salmon and vegetables|