Roasted Salmon with Fennel, Lemon and Dill

Ingredients

• 4 salmon fillets, skin on (approx. 150g each)
• 2 fennel bulbs, fronds reserved
• 2 lemons, 1 thinly sliced into rounds, 1 cut into wedges to serve
• 4 garlic cloves, thinly sliced
• 4 tbsp extra virgin olive oil
• 20g fresh dill, roughly torn
• ½ tsp dried chilli flakes
• 2 x 400g tins puy lentils, drained and rinsed
• 3 shallots, finely sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 200g Greek yoghurt
• 10g fresh dill, finely chopped
• ½ lemon, juice only
• 1 small garlic clove, finely grated
• lemon wedges (from the roast), to serve
• reserved fennel fronds and fresh dill fronds, to serve
• flaky sea salt, to serve
• extra virgin olive oil, to drizzle, to serve

Method

1. Preheat 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. Arrange the fennel wedges and lemon rounds in a single layer across a large roasting tray. Scatter over the sliced garlic, drizzle with 3 tbsp of the olive oil, season well and toss to coat.
3. Roast the fennel for 18–20 minutes until the edges are golden and beginning to caramelise.
4. While 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. For 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. Stir in the drained lentils, white wine vinegar and Dijon mustard. Cook for 3–4 minutes until warmed through and glossy, then season well and keep warm over a low heat.
7. Remove the tray from the oven and nestle the salmon fillets skin-side down on top of the fennel. Scatter over the torn dill and chilli flakes, then drizzle with the remaining 1 tbsp olive oil.
8. Return the tray 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. Spoon the warm lentils onto a large serving platter. Arrange the roasted fennel and lemon rounds on top, then lay the salmon fillets over everything.
10. Scatter over the reserved fennel fronds and fresh dill, finish with a pinch of flaky sea salt and a generous drizzle of extra virgin olive oil. Serve with the dill yoghurt and lemon wedges alongside.