Seeking out good quality fish from your local fishmongers is so worthwhile, and roasted in the oven with this fennel salt, it is simply delicious! Any leftovers of the aioli here will keep well in a jar in the fridge for up to 2 days.
Serves: 6 Ingredients (US & METRIC):
500g/ 18 oz baby potatoes, halved 1 large courgette, roughly chopped 2 red onions, halved & then quartered 350g/ 12 oz cherry tomatoes, halved 3 tbsp olive oil Small handful rosemary, roughly chopped Small handful thyme, roughly chopped Large handful rocket leaves, arugula 2 tsp chive flowers, roughly chopped Sea salt & freshly ground black pepper
For the fennel salted salmon: 1 tbsp fennel seeds Zest of ½ lemon 950g/ 2 pounds salmon fillet, skin on 1 tbsp olive oil
For the lemon aioli: 1 egg yolk Juice of ½ lemon ½ teaspoon dijon mustard 1 clove garlic 3 tbsp olive oil Small handful parsley, roughly chopped
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