Baked salmon with fennel and tarragon
skinless salmon fillet(s)
2 small, cut into thin wedges
1 medium, thinly sliced
25 g, (or one bunch)
baby capers, rinsed, drained
fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
- Preheat oven to 180°C or 160°C fan-forced. Place fennel, lemon and tarragon on a baking tray and drizzle with oil. Bake for 10 minutes.
- Reduce oven to 120°C or 100°C fan-forced. Place salmon on fennel mixture. Bake for 30 minutes or until salmon is cooked to your liking and fennel is tender.
- Meanwhile, place capers, parsley and juice in a small bowl. Toss gently to combine. Serve salmon with fennel mixture and parsley salad.