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Great recipe for Roast Lemon, Tomato, Fennel and Salmon Salad. This luxurious salad provides lots of opportunities for customisation depending upon your tastes. Finely grate the zest of the lemon into a shallow baking dish, then cut the fruit in half and squeeze in its juice.
To get started with this recipe, we have to prepare a few ingredients. You can cook roast lemon, tomato, fennel and salmon salad using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roast Lemon, Tomato, Fennel and Salmon Salad:
- Make ready 3 large tomotoes
- Make ready 1/2 small red onion
- Take 1 bulb fennel
- Prepare 1/2 pomegranate
- Prepare 1 handful parsley
- Make ready 1 large handful green salad leaves
- Prepare 1 handful cashew nuts
- Make ready Olive oil
- Take 1 heaped teaspoon sugar
- Prepare Salt and pepper
- Take 2 salmon fillets
Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Scatter over the parsley and serve. Stir the chickpeas into the fennel and taste for seasoning.
Instructions to make Roast Lemon, Tomato, Fennel and Salmon Salad:
- Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them.
- Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation.
- Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well.
- Pan-fry the salmon fillets.
- Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds.
- Enjoy!
Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Serve the salmon with the roasted fennel and tomatoes and pass the lemon dressing at the table. Salad – At this time, the fennel should be done.
Above is the right way to cook dinner roast lemon, tomato, fennel and salmon salad, very straightforward to make. Do the cooking phases correctly, calm down and use your heart then your cooking can be scrumptious. There are many recipes that you can strive from this web site, please find what you want. Should you like this recipe please share it with your pals. Happy cooking.
