Ingredients (serves 2):
2 skinless salmon fillets
1 small fennel bulb, finely sliced
1/2 orange, finely sliced (skin on)
1/2 cup cherry tomatoes, halved
1/4 cup pitted kalamata olives
2 tbsp chopped dill or fennel fronds, to serve
- Preheat oven to 180°C.
- Scatter fennel and orange slices evenly over the base of a large oven tray and top with salmon fillets, tomatoes and olives.
- Drizzle over 1 tablespoon of extra virgin olive oil and season with salt and pepper.
- Bake for 15 minutes or until salmon is just cooked through.
- Serve sprinkled with dill or fennel fronds.