Roasted fennel, asparagus & salmon

Prep 15 mins | Cook 35 mins | Serves 4

¼ cup extra virgin olive oil
1 garlic clove, crushed
2 tbs lemon juice
2 x 175g thick Atlantic salmon fillets (skin-on), pin-boned
2 small fennel bulbs, cut lengthways in 2cm-thick wedges, reserve fronds
1 lemon, quartered lengthways
1 large bunch thick-stemmed asparagus*, trimmed and base of stems peeled
1/3 cup Kalamata olives
Aioli and lemon wedges, to serve
*You’ll need about 12 thick stems of asparagus.

Step 1 Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper. Brush salmon with half of the oil mixture.

Step 2 Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.

Step 3 Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges.

Good for you ... Fennel

A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.

Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.

A source of potassium.