Prep Time: 15 minutes
Cook Time: 50–55 minutes
Serves: 4
Ingredients
For the marinade:
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1 tsp fennel seeds, lightly crushed
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Zest of 1 orange
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2 Tbsp African Oils Blood Orange Olive Oil
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1 Tbsp African Oils Orange Balsamic Vinegar
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1 Tbsp honey
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½ tsp sea salt
For the tray bake:
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4 medium potatoes, peeled and cut into wedges
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4 carrots, peeled and cut into batons
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1 onion, peeled and quartered
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2 oranges, peeled and segmented
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½ cup chicken stock
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1 side salmon (about 500g)
Method
Step 1
Preheat the oven to 180°C.
Step 2
In a small bowl, combine the fennel seeds, orange zest, blood orange olive oil, orange balsamic vinegar, honey and sea salt. Spread the mixture over the salmon and set aside while the vegetables cook.
Step 3
Place the potatoes, carrots, onion and orange segments into a large roasting dish. Drizzle with a little extra blood orange olive oil and season lightly with salt. Pour in the chicken stock.
Cover tightly with foil and bake for 35–40 minutes, or until the potatoes are almost tender.
Step 4
Remove the foil and place the salmon on top of the vegetables. Spoon over any remaining marinade.
Return to the oven and bake uncovered for 12–15 minutes, or until the salmon flakes easily with a fork and is cooked to your liking.
Step 5
Serve immediately, spooning the roasted vegetables and citrusy pan juices alongside the salmon.
