Baked salmon on leek & fennel with mustard vinaigrette

Name: Baked salmon on leek & fennel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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; 2 tbsp DYC white wine vinegar; 1 tbsp water; 3 tbsp Dijon mustard; 1 tsp Airborne liquid honey; 1 clove garlic (finely minced); 1/2 tsp salt; black pepper; ½ cup Olivado extra virgin Olive Oil; 2 tbsp fennel fronds (chopped)

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.

Print Pin Rate

Prep Time 20

Cook Time 25

Total Time 45

Course Dinner, Lunch

Servings people

Ingredients

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

2 tbsp DYC white wine vinegar
1 tbsp water
3 tbsp Dijon mustard
1 tsp Airborne liquid honey
1 clove garlic finely minced
½ tsp salt
black pepper
½ cup Olivado extra virgin Olive Oil
2 tbsp fennel fronds chopped

Instructions

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.