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  • Brittany Aldridge

Citrusy Fennel and Salmon Traybake

Updated: Jul 27, 2020

Fennel is such a fantastic and underused ingredient in my opinion, and I’m constantly trying to find new ways to cook with it. This is a one step tray bake, filled with sweet and soft peas and fennel, succulent salmon, and scattered with zingy citrus to refresh the palette. Throw all ingredients in one pan, roast for 30 minutes, and be rewarded with the delicious, nutritious, and easy meal!

Serves 4


  • 1 1/2 cups frozen peas

  • 1 fennel bulb, trimmed and sliced

  • 1/4 head of white cabbage, sliced

  • 2 cloves garlic, finely diced

  • 3 tablespoons white wine

  • 3 tablespoons extra virgin olive oil

  • zest of 1/2 orange and 1/2 lemon

  • 2 teaspoons salt

  • freshly cracked pepper, to taste

  • 1 small bunch fresh parsley, roughly chopped

  • 4 fillets of salmon

  • 1 orange, peeled and segmented


  • Preheat the oven to 200°C/180°C fan forced (400°F) and add the frozen peas, fennel, garlic, citrus zest, salt and pepper to a large tray. Pour over the olive oil and wine and give everything a good mix with your hands. Lastly, add the salmon (skin side down) and lightly drizzle over some more olive oil. Place in the oven and roast for 30 minutes (or to your liking).

  • Remove tray from the oven. To serve, scatter over fresh orange segments, lemon juice and chopped parsley. Please enjoy!

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