Makes/Serves: Serves 4

Skill level: Easy

Prep/cook time: 35 mins

Ingredients:

Whole (1.5-1.8kg) side of salmon (in one piece), skin off and pin-boned*

4-5 lemons, sliced

2 tbsp extra virgin olive oil

Juise ½ lemon

1 tbsp harissa paste

Sea salt and cracked black pepper

1 fennel bulb, shaved with a mandoline, fronds reserved

¼ cup fresh coriander leaves

¼ cup fresh continental parsley, roughly chopped with smaller leaved whole

¼ cup fresh mint leaves, torn

1 tbsp apple cider vinegar

½ tbsp brown sugar

Zest and juice of ½ lemon

Method

STEP 1 –Preheat oven to 180°C fan forced. Line a Wiltshire 39cm Vitreous Enamel Bake Tray with baking paper and place lemon slices in the rough shape of your side of salmon on the paper.

STEP 2 –Combine the harissa paste with 1 tbsp olive oil. Lay salmon on top of the lemon slices and brush the harissa oil all over the top of the salmon. Season with salt and pepper.

STEP 3 –Bake for 35-45 minutes or until the fish reaches an internal temperature of 63°C at the thickest part.

STEP 4 –While the salmon is cooking, combine shaved fennel, fronds, coriander, parsley and mint in a bowl and add remaining1 tbsp olive oil, apple cider vinegar, brown sugar and lemon zest and juice. Toss to combine then season with salt and pepper.

STEP 5 –Once the salmon side has been removed from the oven, top with the fennel and herb salad and serve immediately.

Baked Salmon Side with Fennel and Herb Salad

recipe brought to you by wiltshire.com.au

@letsmakestuff_au

Wiltshire Viteous Enamel Bake Tray 39cm  

Bake & roast your family's signature holiday dishes with Wiltshire Vitreous Enamel Baking Tray. The porcelain enamel finish is built tough to last and encourages even browning and cooking for the perfect dish every time.

RRP: $35