Roasted Salmon with Fennel, Lemon and Dill

• 8skin-on salmon fillets, about 150 g each, 1.2 kg total
• 2fennel bulbs, fronds reserved
• 100 glemon, thinly sliced into rounds
• 4garlic cloves, thinly sliced
• 4 tbspextra virgin olive oil
• 20 gfresh dill, 10 g for roasting and 10 g torn to finish
• ½ tspdried chilli flakes
• 960 gcooked puy lentils, drained weight, from about 4 tins
• 3shallots, finely sliced
• 2 tbspextra virgin olive oil
• 1 tbspwhite wine vinegar
• 1 tspDijon mustard
• 200 gGreek yoghurt
• 10 gfresh dill, finely chopped
• 15 mllemon juice
• 1small garlic clove, finely grated
• Fine salt, to taste
• Black pepper, to taste
• 1pinch flaky sea salt (optional)
• 1 tbspolive oil (optional)
• 1lemon cut into wedges, about 100 g, optional (optional)

Method

1. 1Preheat the oven to 200°C fan. Trim the fennel bulbs, reserving the fronds, then slice each bulb into 5mm-thick wedges through the root so they hold together.
2. 2Arrange the fennel wedges and lemon rounds in a single layer across two large roasting trays. Scatter over the sliced garlic, drizzle with 3 tbsp of the olive oil, season well and toss to coat.
3. 3Roast the fennel for 18–20 minutes until the edges are golden and beginning to caramelise.
4. 4While the fennel roasts, make the dill yoghurt. Stir together the Greek yoghurt, chopped dill, lemon juice and grated garlic, season to taste and set aside in the fridge.
5. 5For the warm lentils, heat 2 tbsp olive oil in a medium saucepan over a medium heat. Add the shallots and cook for 5–6 minutes until softened and lightly golden.
6. 6Stir in the drained lentils, white wine vinegar and Dijon mustard. Cook for 6–8 minutes until warmed through and glossy, then season well and keep warm over a low heat.
7. 7Remove both trays from the oven and nestle the salmon fillets skin-side down on top of the fennel. Scatter over 10 g dill and chilli flakes, then drizzle with the remaining 1 tbsp olive oil.
8. 8Return both trays to the oven and roast for 10–12 minutes until the salmon is just opaque through the thickest part and flakes easily when pressed.
9. 9Spoon the warm lentils onto two large serving platters. Arrange the roasted fennel and lemon rounds on top, then lay the salmon fillets over everything.
10. 10Scatter over the reserved fennel fronds and the remaining 10 g torn dill, add the optional flaky salt and oil if wanted. Serve with the dill yoghurt and optional lemon wedges alongside.

Per serving

kcal

604

protein

45.2g

fibre

12.3g

carbs

34g

fat

32.3g