Salmon & fennel traybake with almond crust
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Roasted salmon fillets with crunchy almond and feta topping, served on a bed of vegetables with toasted dinner rolls on the side.

No Fish option - replacement is chicken tenderloins.

Gluten friendly option - bread is replaced with GF bread.
1. Set oven to 200ºC. Trim and wedge fennel (reserve fronds), tomatoes and onion, slice capsicums. Toss with olives in an oven dish with 1 tsp oregano, 1 tbsp vinegar and 3 tbsp olive oil. Season with salt and pepper, roast for 15 minutes.

2. Combine almonds with crumbled feta cheese and 2 tsp oregano in a small bowl.

3. Coat salmon with oil, salt and pepper. Lay fillets in between vegetables in the oven dish. Top with feta cheese mixture and return to oven to cook for 10 minutes, or until salmon is cooked to your liking.

4. Toast bread rolls in the oven for 5 minutes.

5. Garnish salmon traybake with reserved fennel fronds. Serve with bread rolls and lemon wedges.

Notes:
No Fish option - replacement is chicken tenderloins.

Roast in traybake for 10-15 minutes, or until cooked through.

Gluten friendly option - bread is replaced with GF bread
baby fennel 2
tomatoes 2
red onion 1/2
red capsicum 1
yellow capsicum 1
Green olives 1/2 jar
slivered almonds 1 packet (40g)
Feta cheese 1/2 block
salmon fillets 2 packets
bread rolls 4-pack
lemon 1/2

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, dried oregano