Oven-baked salmon fillet
It is a celebration. And I believe that during the holidays, you shouldn't spend too much time in the kitchen once the guests have arrived. That is why I always make dishes that I can prepare in advance.
Ingredients · Servings 4 people
- 2 fennel bulbs
- 500 g cooked red beetroot
- 3 pears
- 10 tablespoons extra virgin olive oil
- 2 tablespoons of honey
- 1 tbsp mustard
- 15 g dragon
- 15 g lettuce
- 1 clove of garlic
- 1 citroen
- 1 salmon fillet (approx. 600 g)
- 2 tbsp white wine vinegar
- 2 oven dishes
- fine grater
- potato masher
Method · P0DT1H0M
- Preheat the oven to 200 °C.
- Remove the bottom and the woody top of the fennel stalks. Halve the fennel lengthwise and cut into slices about 5 cm thick.
- Cut the beets into wedges. Cut the pears lengthwise into wedges and remove the core. Distribute the fennel, pear, and beet over an oven dish.
- Stir together 2 tablespoons of olive oil, 1 tablespoon of honey, and the mustard. Season to taste with salt and pepper. Pour over the vegetables and roast in the oven for 20 minutes.
- Finely chop two-thirds of the dill and tarragon. Finely chop or crush the garlic. Scrub the lemon and grate the zest.
- Put the finely chopped tarragon, dill, garlic, and lemon zest in a bowl. Pour in 2 tablespoons of olive oil. Season to taste with salt and pepper and stir.
- Grease the baking dish with oil and place the salmon fillet in it. Brush the salmon with the marinade and bake for 15 minutes until medium rare.
- Meanwhile, finely chop the remaining dill and tarragon and place in a bowl. Add 1 tbsp honey, 2 tbsp white wine vinegar, and 6 tbsp olive oil. Mix well and season to taste with salt and pepper.
- Spoon some of the dressing over the salmon and vegetables. Serve in the center of the table.
