Meals and Courses

  • 4 salmon fillets, about 175–250 g (6–8 oz) each
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon clear honey
  • 4 garlic cloves, finely chopped
  • 2 red onions, quartered
  • 2 fennel bulbs, quartered
  • 16–20 vine cherry tomatoes
  • salt and black pepper

Season the salmon fillets generously with salt and pepper and pour over the lemon juice. Set aside.

Combine the oil, vinegar, honey, garlic and salt and pepper to taste in a small bowl. Put the onions, fennel and tomatoes in a large bowl and pour over the oil mixture. Toss to coat thoroughly, then spread out on a baking sheet.

Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes. Add the salmon fillets to the baking sheet and roast for a further 12–15 minutes.

Serve the salmon with the roasted vegetables and rice or couscous.

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