Clementine, fennel & cranberry roast salmon
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 whole salmon fillet
- 4 tbsp olive oil
- 5 clementines4 sliced, 1 zested and juiced
- 1 fennel bulbthinly sliced
- 150g cranberries
- ½ small bunch of parsleyfinely chopped
Nutrition: Per serving (8)
- kcal264
- fat18g
- saturates3g
- carbs6g
- sugars5g
- fibre3g
- protein22g
- salt0.1g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4. Pat the salmon dry with kitchen paper or a clean tea towel, then rub all over with 1 tsp of the olive oil and season well. Set aside.
step 2
Layer the sliced clementines and fennel in a large roasting tin, then scatter over the cranberries. Drizzle with 2 tbsp olive oil, then lay the salmon on the top and roast for 30-35 mins until cooked through.
step 3
Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.
step 4
Carefully lift the cooked salmon onto a tray and set aside. Transfer the cooked fennel, clementine and cranberries to a platter and lay the salmon on top. Drizzle over any juices from the tin, then pour over the dressing and scatter over the remaining parsley.
