Wild sockeye salmon brushed with honey and mustard glaze is the ultimate light, healthy meal. Whether you bake it in the oven or grill it, this easy 20-minute fish recipe is a must-make!
Ingredients
- ½ pounde charlotte potatoes, cut into 1cm thick slices
- 1 fennel bulb, core removed and cut into wedges
- 2 garlic cloves, sliced
- 1½ tbsp olive oil
- ½ pound cherry tomatoes on the vine
- ½ lemon, thinly sliced
- 2 tbsp chopped dill, plus extra to garnish
- 2 tbsp half-fat crème fraîche
- 1 pound Wild Alaskan Salmon Fillets, skin removed
Preparation
- Preheat the oven to 400˚F, 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 medium heat. Pat the salmon, fillets 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.
