Salmon baked with potatoes and fennel
4 servings
50 minutes
Salmon baked with potatoes and fennel is a true embodiment of flavor harmony in European cuisine. The combination of tender salmon, aromatic fennel, and golden potatoes creates a rich yet refined taste. Light citrus notes from lemon zest and fresh mint highlight the dish's freshness, while parmesan adds zestiness. The origins of this cooking method trace back to Mediterranean traditions, where baked dishes have always been valued for their rich flavors and simplicity of preparation. It's an ideal option for a family dinner or a romantic evening when you want something light yet satisfying. Serving with lemon enhances the flavor even more, while the aroma of fresh herbs fills the kitchen with warmth and coziness.
1
Cut the potatoes in half, trim the stems of the fennel (they will be needed for garnish). Place in boiling salted water for 6 minutes.
- New potatoes: 600 g
- Fennel: 1 g
2
Let the vegetables dry for a couple of minutes, then transfer them to a baking dish, season well with salt and pepper, add minced garlic and half a bunch of parsley. Preheat the oven to 220 degrees. Bake for about 30 minutes.
- Garlic: 2 cloves
- Parsley: 1 bunch
3
Make cuts about 1 cm deep on the salmon pieces. Rub with mint and remaining parsley. When the potatoes are golden brown, take them out of the oven and sprinkle with parmesan. Then place the salmon pieces skin side up, sprinkle with lemon zest, drizzle with olive oil, and cook for another 15 minutes.
- Salmon: 500 g
- Fresh mint: 1 bunch
- Parsley: 1 bunch
- Grated Parmesan cheese: 100 g
- Lemon zest: pinch
- Olive oil: to taste
4
Serve with lemon wedges.
- Lemon zest: pinch
