- 4 bulbs fennel, thinly sliced
- 1 lemon, thinly sliced
- 2 to 3tbsp olive oil
- 8 salmon fillets, preferably organic or wild
- 500g (1lb 2oz) new potatoes, halved if large
- 300g (10oz) green beans
- 2 egg yolks
- 1tsp Dijon mustard
- Squeeze of lemon juice
- 150ml (¼pt) light olive oil or sunflower oil
- 1tbsp chopped fresh dill
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the fennel and lemon slices on a baking sheet, drizzle with oil, season well and roast for 15 minutes. Meanwhile, brown the skin side of the salmon in a non-stick frying pan. Add the salmon to the fennel, drizzle with a little more oil and cook for 12 minutes. Meanwhile, cook the potatoes and beans until tender in boiling salted water. Drain and set aside.
Meanwhile, make the mayonnaise. Place yolks in a bowl, add mustard and lemon juice and whisk until well mixed. Slowly add oil, whisking vigorously until emulsified and thickened. Stir in the dill. Put the warm potatoes and beans into a bowl, spoon over mayonnaise and stir well.
Spoon the fennel and lemon onto plates, top with the salmon and serve with the potato and green beans on the side.
You can make the mayonnaise dressing the day before and add it to the potatoes and green beans, but make sure you bring it all to room temperature before serving with the baked salmon.