Thyme, Orange and Fennel Salmon

This is a really colourful dish: the pink colour of the salmon, the orange and the pale green fennel makes it really pretty to look at.

Nutritious and delicious at the same time as well as an easy one.

The combination of orange and fennel is definetly a winning one!


Serves: 2

Preparation:15 minutes

Cooking time:5 minutes - fennels, 20 minutes - fish.


  • 2 fennels + a handful of fennel seeds and one of sesame seeds

  • 1 medium orange

  • 2 salmon steaks

  • 1 brown onion sliced

  • Half a glass of dry white wine

  • Olive oil

  • Salt and freshly ground black pepper

  • Some springs of thyme.


Trim the tough stalks and base away from the fennels and cut them into 1cm slices from top to base.

Boil for 5 minutes then drain and set aside.

Pre-heat the oven to 200 degrees C / fan 180 degrees C then oil or cover with baking paper a rasting tray.

Peel the orange and the thin white skin then cut it into half and rest each side on a board face down. Cut each half into 6/7 segments.

Cut the onion into thin slices.

Season the salmon and put on the tray. Put the fennel onion and orange around the fish and season.

Pour the wine over the vegetables. Drizzle some oil over the fish and scatter the thyme all over.

Bake for 20 minutes.

Serve straight away. You can accompany the dish with some steamed cookd potatoes seasoned with salt, pepper, fresh chopped chive and olive oil.


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