Beautifully fresh and perfect for an easy dinner that's packed with flavour. This dish is lovely during the summer months due to the citrussy freshness of the dish.
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Preheat the oven to 200 degrees C, gas mark 6; place a large baking tray in the oven to heat up. Toss the potatoes, fennel, garlic and 1 tbsp olive oil together, season and scatter on the hot tray. Roast for 15 minutes.
Toss the veg, then nestle in the tomatoes and lemon slices; return to the oven for 20 minutes more.
Meanwhile, mix the dill, crème fraîche and 1 tbsp water in a bowl; season and set aside. Set a non-stick frying pan over a medium heat. Pat the salmon fi llets dry with kitchen paper, then brush all over with the remaining ½ tbsp oil. Season and fry for 3 minutes on each side. Serve the fish with the dill sauce and veg, spooning over any juices from the baking tray and sprinkling with the extra chopped dill.
Cook’s tip
If you cut the lemon thinly enough, it will caramelise while roasting, and is a lovely foil to the rich salmon.
Typical values per serving when made using specific products in recipe
Energy | 1,966kJ/ 470kcals |
|---|---|
Fat | 21g |
Saturated Fat | 5.4g |
Carbohydrates | 32g |
Sugars | 10g |
Fibre | 10g |
Protein | 30g |
Salt | 0.3g |
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