Baked salmon with citrus soy dressing and fennel


1kg piece of salmon, pin boned, skin on

2 Tbsp extra virgin olive oil, plus 1 Tbsp extra

Sea-salt flakes and freshly ground black pepper, to season

1 bunch shallots, ends trimmed

1 bulb fennel, cut into 3mm slices

1 Tbsp white or red wine vinegar

Zest and juice of 1 orange

Zest and juice of 1 lemon

80ml light soy sauce

1 tsp chilli flakes


  1. Preheat oven 160°C fan-forced (180°C conventional).
  2. On a baking paper-lined oven tray, place salmon, skin-side down. Drizzle over oil and season. Roast for 15 minutes, then remove from oven and rest for 5 minutes; it will be a little rare on top but will continue to cook. Let your salmon bake to succulent, flaky perfection while you whip up a zesty dressing. Dinner doesn’t get much faster, easier or tastier than that!
  3. Set aside 2 shallots. Toss fennel and remaining shallots in extra oil.
  4. Cook fennel and shallots in a dry frying pan over high heat for 1 minute, until charred, then toss in vinegar while still warm.
  5. To make dressing, put zests, juices, soy and chilli in a bowl. Finely slice reserved shallots and add.
  6. To serve, place salmon on a platter, lay fennel and cooked shallots around and pour over dressing.
Roast salmon with citrus soy dressing and fennel

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