How to Make Tasty Roast Lemon, Tomato, Fennel and Salmon Salad

Roast Lemon, Tomato, Fennel and Salmon Salad. Place a salmon filet on each plate, surround it roasted tomatoes and fennel, garnish with fennel fronds or fresh dill, and serve. Accompany your dinner with a loaf of crusty bread with some Italian bread dipping oil and a simple salad with homemade vinaigrette , if desired. Great recipe for Roast Lemon, Tomato, Fennel and Salmon Salad. This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply Sweet, salty and smoky This is easy peasy to throw together and a wonderful way to introduce a new and slightly unusual vegetable into your diet.

The aniseed of the fennel mellows as you roast it, turning sweet and silky which compliments the smoky salmon wonderfully. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. You can cook Roast Lemon, Tomato, Fennel and Salmon Salad using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roast Lemon, Tomato, Fennel and Salmon Salad

1. Prepare 3 of large tomotoes.
2. You need 1/2 of small red onion.
3. You need 1 of bulb fennel.
4. You need 1/2 of pomegranate.
5. You need 1 handful of parsley.
6. Prepare 1 of large handful green salad leaves.
7. You need 1 handful of cashew nuts.
8. It's of Olive oil.
9. It's 1 of heaped teaspoon sugar.
10. You need of Salt and pepper.
11. You need 2 of salmon fillets.

Tuck marjoram around the salmon and drizzle salmon generously with more olive oil. The richness of salmon is contrasted by the bright aromatic fennel and mellow roasted tomatoes. The combination of lemon, garlic, olive oi — ingredients that define Mediterranean cooking — makes an intensely flavorful, vibrant dish. This roasted salmon with fennel, tomatoes, and potatoes is a simple, quick weeknight one pan dinner.

Roast Lemon, Tomato, Fennel and Salmon Salad instructions

1. Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them..
2. Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation..
3. Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well..
4. Pan-fry the salmon fillets..
5. Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds..
6. Enjoy!.

Finely grate the zest of the lemon into a shallow baking dish, then cut the fruit in half and squeeze in its juice. Stir the chickpeas into the fennel and taste for seasoning. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Scatter over the parsley and serve. Finely grate the zest of the lemon into a shallow baking dish, then cut the fruit in half and squeeze in its juice.