Elevate your dinner with our Baked Salmon side – a flavour revolution awaits!
Succulent salmon, oven-kissed perfection, harmonising with the crisp allure of fennel and a melody of fresh herbs. Elevate your dinner game effortlessly and indulge in gourmet simplicity with this delicious recipe from the iconic Australian homewares brand, Wiltshire, and recipe developer Amanda Dettrick.
SERVES 4 as a side
Skill level: Easy
Prep/cook time: 35 mins
INGREDIENTS
- Whole (1.5-1.8kg) side of salmon (in one piece), skin off and pin-boned
- 4-5 lemons, sliced
- 2 tbsp extra virgin olive oil
- Juice ½ lemon
- 1 tbsp harissa paste
- Sea salt and cracked black pepper
- 1 fennel bulb, shaved with a mandolin, fronds reserved
- ¼ cup fresh coriander leaves
- ¼ cup fresh continental parsley, roughly chopped with smaller leaved whole
- ¼ cup fresh mint leaves, torn
- 1 tbsp apple cider vinegar
- ½ tbsp brown sugar
- Zest and juice of ½ lemon
METHOD
1 Preheat oven to 180°C fan forced. Line a Wiltshire 39cm Vitreous Enamel Bake Tray with baking paper and place lemon slices in the rough shape of your side of salmon on the paper.
2 Combine the harissa paste with 1 tbsp olive oil. Lay salmon on top of the lemon slices and brush the harissa oil all over the top of the salmon. Season with salt and pepper.
3 Bake for 35-45 minutes or until the fish reaches an internal temperature of 63°C at the thickest part.
4 While the salmon is cooking, combine shaved fennel, fronds, coriander, parsley, and mint in a bowl and add remaining 1 tbsp olive oil, apple cider vinegar, brown sugar and lemon zest and juice. Toss to combine then season with salt and pepper.
5 Once the salmon side has been removed from the oven, top with the fennel and herb salad and serve immediately.
Looking for more delicious recipes like this to try? Head over to @letsmakestuff_au on Instagram – A creative collective specialising in food.
Published in partnership with Wiltshire.
