Lemon Salmon & Fennel Traybake

• Salmon(600 g)
• Fennel(2)
• Potato(500 g)
• Red Onion(1)
• Lemon(2)
• Garlic(3 cloves)
• Fresh dill(15 g)
• Olive oil(4 tbsp)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Fennel} into wedges, the {Potato} into bite-size chunks, and the {Red Onion} into wedges. Finely chop the {Garlic}, slice 1 {Lemon}, and roughly chop most of the {Fresh dill}, saving a little for serving.

   ~15 min

2. 2

   On a large tray, toss the {Fennel}, {Potato}, {Red Onion}, chopped {Garlic}, half the {Olive oil}, {Oregano}, {Thyme}, half the {Salt}, and half the {Black pepper} until well coated. Spread out in an even layer and roast for 15 minutes.

   ~15 min

3. 3

   Pat the {Salmon} dry and place it on top of the vegetables. Drizzle with the remaining {Olive oil}, season with the remaining {Salt}, {Black pepper}, and {Paprika}, then top with the sliced {Lemon}. Roast for 10 minutes, until the salmon is just cooked and flakes easily.

   ~10 min

4. 4

   Squeeze the remaining {Lemon} over the tray, scatter over the reserved {Fresh dill}, and serve straight from the pan with the salmon resting over the roasted vegetables.

   ~0 min