Herb-crusted salmon with roast fennel and potatoes

Ingredients

For 1 serving

• Salmon fillet130 g
• Breadcrumbs10 g
• Parsleyto taste
• Fennel1
• Potatoes120 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, fish,

In season: October – April

Method

1. Heat a conventional oven to 200 °C. Trim the tough base and outer layers of the fennel and cut it into wedges about 1 cm thick; peel the potatoes and cut them into roughly 2 cm cubes.
2. Toss the fennel and potatoes in a baking tray with almost all the oil and a pinch of salt and roast for 20 minutes, until they start to colour.
3. Meanwhile finely chop the parsley and mix it with the breadcrumbs, a pinch of salt and the last few drops of oil.
4. Pat the salmon dry, salt it lightly and press the breadcrumb mixture onto the top in an even layer.
5. Place the salmon skin side down in the tray and cook for another 10–12 minutes, until the crust is golden and the salmon is opaque at the edges and just pink in the centre. Serve straight away.