Baked Salmon with Fennel & Orange

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

Method:

• 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.

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