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Cover - Wood Fired Fennel Salmon, Roasted Veg & Lemon Aioli

Wood Fired Fennel Salmon, Roasted Veg & Lemon Aioli

70 mins
439 cals per serving
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Donal's Notes

Seeking out good quality fish from your local fishmongers is so worthwhile, and roasted in the oven with this fennel salt, it is simply delicious! Any leftovers of the aioli here will keep well in a jar in the fridge for up to 2 days.

Ingredients

baby potatoes
baby potatoes
courgette
courgette
red onions
red onions
cherry tomatoes
cherry tomatoes
olive oil
olive oil
fresh rosemary
fresh rosemary
rocket leaves
rocket leaves
chives
chives
sea salt
sea salt
ground black pepper
ground black pepper
fennel seeds
fennel seeds
lemon
lemon
salmon fillets
salmon fillets
egg
egg
Dijon mustard
Dijon mustard
garlic
garlic
fresh parsley
fresh parsley

Equipment

Chopping board
Chopping board
Knife
Knife
Large bowl
Large bowl
Large roasting tray
Large roasting tray
Tongs
Tongs
Pestle and mortar
Pestle and mortar
Whisk
Whisk

Method

1

Cut the potatoes into halves. Roughly cut the courgette into pieces. Peel and cut the red onions in halves and then quartered. Slice the cherry tomatoes into halves.

2

Roughly chop the rosemary and thyme.

3

Add the potatoes, courgette, red onions and cherry tomatoes to a large bowl. Season with plenty of salt & pepper and pour over the olive oil. Add the herbs and toss to combine.

4

Transfer the vegetables to a roasting tray and add to a wood fired pizza oven heated to 200˚C/400˚F for 30 mins. If you’re using a regular oven, ensure it is preheated to 200˚C/180˚C fan/ 400˚F/ Gas Mark 6. Halfway through, toss the vegetables to ensure even cooking.

5

While the vegetables are roasting, add 1 tablespoon of sea salt, lemon zest and the fennel seeds to a pestle & mortar. Season with a pinch of black pepper and grind to create a well mixed powder.

6

Spread the fennel salt mix over the salmon with the olive oil. Ensure the salmon is evenly coated on both sides. Leave to marinate while you make the lemon aioli.

7

Add the egg yolk, lemon juice and mustard to a bowl. Season with a pinch of salt and whisk to combine.

8

Add the garlic clove with a sprinkle of salt to a pestle & mortar, smash to create a paste and add to the egg mixture. Continuously whisk to combine and slowly pour in the oil a few drops at a time and then gradually pour a steady steam. Don’t add the oil too fast and ensure it’s completely incorporated before adding more. Whisk until completely emulsified before stirring through the parsley.

9

After 30 minutes, spread out the vegetables on the roasting tray and make room for the salmon. Add the salmon and transfer back to the oven for a further 20 minutes.

10

Once the salmon & vegetables are fully roasted, remove from the oven and serve on a platter, drizzling with the aioli and scattering with the rocket leaves & chive flowers. Give the salmon a final squeeze of lemon juice and enjoy!

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