Roast Lemon, Tomato, Fennel and Salmon Salad
Roast Lemon, Tomato, Fennel and Salmon Salad

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, roast lemon, tomato, fennel and salmon salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roast Lemon, Tomato, Fennel and Salmon Salad is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Roast Lemon, Tomato, Fennel and Salmon Salad is something which I’ve loved my whole life.

Great recipe for Roast Lemon, Tomato, Fennel and Salmon Salad. This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply Place a salmon filet on each plate, surround it roasted tomatoes and fennel, garnish with fennel fronds or fresh dill, and serve.

To get started with this recipe, we have to first prepare a few components. You can have roast lemon, tomato, fennel and salmon salad using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roast Lemon, Tomato, Fennel and Salmon Salad:
  1. Get 3 large tomotoes
  2. Get 1/2 small red onion
  3. Take 1 bulb fennel
  4. Prepare 1/2 pomegranate
  5. Prepare 1 handful parsley
  6. Take 1 large handful green salad leaves
  7. Make ready 1 handful cashew nuts
  8. Make ready Olive oil
  9. Make ready 1 heaped teaspoon sugar
  10. Make ready Salt and pepper
  11. Take 2 salmon fillets

Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Stir the chickpeas into the fennel and taste for seasoning.

Instructions to make Roast Lemon, Tomato, Fennel and Salmon Salad:
  1. Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them.
  2. Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation.
  3. Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well.
  4. Pan-fry the salmon fillets.
  5. Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds.
  6. Enjoy!

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. The richness of salmon is contrasted by the bright aromatic fennel and mellow roasted tomatoes. The combination of lemon, garlic, olive oi — ingredients that define Mediterranean cooking — makes an intensely flavorful, vibrant dish. This roasted salmon with fennel, tomatoes, and potatoes is a simple, quick weeknight one pan dinner. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.

So that’s going to wrap it up with this special food roast lemon, tomato, fennel and salmon salad recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!