Jamie Oliver’s Quick salmon and potato al forno

Prep time: min
Total time: min
SERVES: 8
1 3/4
pounds roasting potatoes
800 g
1
large bulb of fennel
1 bunch
of fresh Italian parsley
2 cloves
of garlic, peeled and finely chopped
2 tbsp
cold unsalted butter, cut into small pieces sea salt and freshly ground black pepper
30 mL
olive oil
4 x 5 oz
-ounce sustainably sourced salmon fillets, scaled and pin-boned
120 g
a few sprigs of fresh mint
1
small handful of grated
Parmesan cheese
1
lemon
PER SERVING (1/4 OF THE RECIPE)
calories
525.9
fat
24.9 g
saturated fat
6 g
carbs
41.7 g
sugar
3.7 g
protein
37 g
fibre
4.6 g
sodium
1.2 mg

Directions

  1. Preheat the oven to 425°F (220°C). Bring a large saucepan of salted water to boil. Halve the potatoes lengthways and trim the fennel, reserving the leafy fronds for garnishing later. Cut the fennel bulb into eight wedges, add these to the salted water with the halved potatoes and parboil for around 6 minutes.

  2. Meanwhile, pick and finely chop the parsley leaves, peel and finely chop the garlic and cut the butter into small pieces. Drain the vegetables in a colander and leave to steam-dry for a minute. Transfer to a large roasting pan and season with salt and pepper. Sprinkle over half the chopped parsley and all of the garlic, dot over the butter and drizzle well with olive oil. Toss everything together in the roasting pan, then shake it out so it is in one even layer. Cook in the oven for about 30 minutes, or until golden.

  3. While the vegetables are roasting away in the oven, you can start preparing the salmon fillets. Pick and finely chop the mint leaves. Pinch the fillets so they plump up and use the length of a knife to score the skin side of them. You want to score about 1/4 inch (1cm) down into them. Not only will this help all the lovely flavours get right into the fish, it will also help it cook more quickly. Season both sides of the fish and stuff the remaining chopped parsley and the mint leaves into the scores. Mint goes brilliantly with oily fish, such as salmon.

  4. Once the potatoes are nice and golden, take them out of the oven and sprinkle the grated Parmesan over them. Give everything a bit of a jiggle, then lay the salmon, skin-side up, on top. Grate over the lemon zest, drizzle with olive oil then cook for 12 to 15 minutes.

  5. Just before the salmon comes out of the oven, chop the reserved fennel fronds. Sprinkle them over the finished dish, then serve it in the middle of the table with wedges of lemon and let everyone tuck in.