In search of a delectable and nutritious recipe to elevate your summer BBQ party? Look no further than this baked salmon creation, brought to you by renowned Australian homewares brand, Wiltshire in collaboration with skilled recipe developer Amanda Dettrick This savoury baked salmon dish promises to be a highlight of your summer festivities, combining freshness and nutrition in every bite.
Baked Salmon Side with Fennel and Herb Salad
Skill level: Easy
Prep/cook time: 35 mins
Whole (1.5-1.8kg) side of salmon (in one piece), skin off and pin-boned (see video below)
4-5 lemons, sliced
2 tbsp extra virgin olive oil
Juice ½ lemon
1 tbsp harissa paste
Sea salt and cracked black pepper
1 fennel bulb, shaved with a mandoline, fronds reserved
¼ cup fresh coriander leaves
¼ cup fresh continental parsley, roughly chopped with smaller leaved whole
¼ cup fresh mint leaves, torn
1 tbsp apple cider vinegar
½ tbsp brown sugar
Zest and juice of half a lemon
Preheat oven to 180°C fan forced. Line a Wiltshire 39cm Vitreous Enamel Bake Tray with baking paper and place lemon slices in the rough shape of your side of salmon on the paper.
Combine the harissa paste with 1 tbsp olive oil. Lay salmon on top of the lemon slices and brush the harissa oil all over the top of the salmon. Season with salt and pepper.
Bake for 35-45 minutes or until the fish reaches an internal temperature of 63°C at the thickest part.
While the salmon is cooking, combine shaved fennel, fronds, coriander, parsley and mint in a bowl and add remaining tbsp olive oil, apple cider vinegar, brown sugar and lemon zest and juice. Toss to combine then season with salt and pepper.
Once the salmon side has been removed from the oven, top with the fennel and herb salad and serve immediately. Enjoy!