Baked salmon on leek & fennel with mustard vinaigrette  

A simple everyday dish but sure to impress your friends and family. The fresh Dijon mustard dressing gives a lovely creamy kick to the salmon.

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Lunch
Servings 4 people


  • 4 fillets Regal fresh salmon 130-150g each, bone and skin removed
  • 1 leek sliced thinly
  • 1 bulb fennel sliced thinly, reserve the fronds
  • 1 tbsp Olivado extra virgin olive oil

For the Mustard Vinaigrette


  • Preheat the oven 200C.
  • Heat the olive oil in a large frying pan over a medium high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not coloured. Spoon in an ovenproof dish.
  • Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.
  • While the fish is in the oven mix all the ingredients for the mustard vinaigrette.
  • Enjoy this dish on its own or accompanied by some rice or potato mash.
Keyword dairy free, gluten free, keto, low carb
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