Tray-baked Huon Salmon with Fennel and Blood Orange

Inspired by the classic Italian salad of orange, fennel and olives. We’ve roasted the fennel and orange and added Huon Salmon portions to make a fast weeknight dinner.

Tray-baked Huon Salmon with Fennel and Blood Orange
Preparation:
5 Minutes
Cooking:
20 Minutes
Serves:
4

  • 4 x 180g Huon salmon portions
  • 1 lge Fennel bulb, cut into wedges
  • 1 Blood orange, cut into four slices
  • 1/2 c Small black olives
  • 2-3 tbsp Olive oil

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