recipes, Seafood

Oven-baked salmon fillets on a bed of braised fennel

It’s hard to go past fresh salmon which have been responsibly sourced, oven-baked, served up on a bed of braised fennel and paired with fresh, green asparagus and classic flavors of lemon and dill-infused olive oil.

Fresh fish of any kind, particularly salmon, does not require a great deal of fuss or exotic ingredients to enhance the flavor, simplicity is definitely key!  This versatile recipe is perfect for a week night meal, lazy week end lunch or spruced up for a celebration or family gathering.

Serves 4


  • 4 fillets of fresh salmon
  • 1 bulb of fennel
  • 3 bunches of asparagus
  • 2-4 sprigs of fresh dill
  • Clove of garlic
  • 1 fresh lemon
  • 1/4 cup of olive oil
  • salt and pepper to season


  1. Preheat oven to 180 degrees and line two trays with baking paper.
  2. Finely slice fennel and place in a fry pan and sauté in olive oil.
  3. Place salmon on one of the lined trays, drizzle with olive oil and place in oven to bake for approx. 7-10 mins depending upon the size of the fillets and the temperature of your oven.
  4. Place the dill, clove of garlic, sprinkle of salt and pepper and remaining oil in a small food processor and blitz.
  5. Prepare asparagus by removing the woody ends and place on the second baking tray, drizzle with olive oil.
  6. Place asparagus in the oven to bake for approx. 5 mins.
  7. When fish is cooked to your liking remove from oven and set aside to rest.
  8. Arrange sautéed fennel onto a serving dish and gently place salmon on top.
  9. Arrange the asparagus onto the serving dish and generously squeeze the juice of one lemon.
  10. Finish off by drizzling the dill infused oil over the entire dish.
  11. Season lightly with salt and pepper and serve.
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