Video Version of the recipe
Easy Tray Baked Salmon with Spuds
This recipe was inspired by Jamie Oliver. I used to think something like this would be a bit dry but I’ve found the solution! Serve with home made mayo AND make sure you include a lemon which will release the most delicious juices after it’s cooked.
enough for: 2
takes: about 40 minutes
2-4 medium spuds, scrubbed
2 bulbs fennel, + tops to serve
2 salmon fillets
1 lemon, halved
mayo, to serve
1. Chop spuds into big bite sized chunks and pop in a medium saucepan. Cover with water and bring to the boil.
2. Simmer spuds for 15-20 minutes or until just tender.
3. Meanwhile, crank your oven to 230C (450F). Trim and discard fennel stalks (keeping any leafy fronds). Slice fennel bulb finely and place in a roasting pan with the lemon. Cut 3 shallow ‘score’ lines on the skin side of the salmon so they look pretty and help to cook more quickly.
4. When the spuds are cooked, drain and toss in with the fennel. Drizzle with olive oil and top with the salmon. Season generously.
5. Bake for 10 minutes or until fish is just cooked through. Serve fish and veg with mayo on top and fennel fronds sprinkled over (if you have them).
short on time / slow carb – replace spuds with a drained can of chickpeas or white beans. No need to simmer, just pop them in the baking tray with the fennel. Or just skip the spuds or serve boiled spuds, pan fry the salmon and serve with a salad instead.
different veg – green beans, asparagus, capsicum (re bell peppers), snow peas, or chopped zucchini can be added straight to the pan like the fennel. Other veg will need simmering or roasting first until tender like baby carrots, beets, sweet potato, pumpkin, parsnip or swede (rutabaga).
different fish – any fish fillets can be used but if they are quite thin be prepared to adjust the cooking time. At this temp some delicate fish will only take 5 minutes. You could also cook a whole fish like plate sized snapper or rainbow trout this way (adjust the cooking time upward – around 15-20 minutes).
carnivore – replace fish with chopped chorizo or chicken thigh fillets (chicken will need a little longer, around 15 minutes). You could also use pork sausages instead of fish (simmer sausages with the spuds).
egg-free – you could skip the mayo or use a vegan (egg-free) mayo or serve with a drizzle of lemon pressed olive oil.
more veg – serve with a green salad or steamed green beans as a side. (also see the different veg for more ideas).
vegetarian – replace fish with poached, eggplant or fried eggs and mushrooms.
hot! – add in some chopped fresh chilli with the fennel.
carb lovers / more substantial– add extra spuds.
more substantial (low carb) – replace spuds with cauliflower and more mayo.
low carb – roast broccoli or cauli instead of the spuds.
paleo (grain, legume & dairy-free) – replace potato with parsnip / carrots / beets / kohlrabi / other root veg / sweet potato or broccoli instead.
Waste Avoidance Strategy
potatoes – will keep for months in the pantry in a brown paper bag or sack.
fennel – will keep for a few weeks in a plastic bag in the fridge.
salmon fillets – freeze them.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
mayo – unopened in pantry or in fridge once opened.
Yes! Just cook as per the recipe but keep the may separately. Leftovers will keep in the fridge for 1 week or can be frozen. To serve, warm in the oven or frying pan and top with mayo.