Recipe may contain fish.
For a healthy dinner that’ll feed a family, you can go past salmon – ask your fishmonger to remove the salmon skin and bones for you when you buy a whole fillet.
1 whole side (about 1.6kg) salmon fillet, skin off, boneless
2 tbsp extra virgin olive oil
1 bunch radishes, finely sliced
1 small fennel bulb, finely sliced
1/4 cup fresh continental parsley leaves
1/4 cup fresh dill
1 lemon, rind finely grated, juiced, plus extra wedges, to serve
3 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Lay the salmon on prepared tray, drizzle over 1 tbs oil then use your hands to spread evenly (or use a brush). Season then bake for 20 minutes. Set aside to cool slightly then transfer to a serving platter.
Step 2Meanwhile, combine the radish, fennel, parsley and dill in a bowl. Drizzle over the lemon juice and remaining 1 tbs oil. Toss until combined.
Step 3Scatter the salad over the salmon then sprinkle with the lemon rind. Season and serve with extra lemon wedges.