200 - 300 g salmon or salmon trout fillet
4 baby fennel bulbs, sliced lengthwise in half
2 cloves garlic, cut in halves
700 ml Greenleaf Extra Virgin Olive Oil
Fennel fronds to garnish
1
Heat oven to 175ºC.
2
Season the salmon with salt and pepper and place into a baking dish.
3
Place the garlic around the salmon. Add the olive oil, making sure it is enough to cover the salmon.
4
Cover with foil and bake until the salmon is cooked through. Usually for about 30 minutes.
5
Add the fennel in the last 10 minutes of the cooking process placing around the salmon.
6
Serve warm with fresh salad on the side.
Ingredients
200 - 300 g salmon or salmon trout fillet
4 baby fennel bulbs, sliced lengthwise in half
2 cloves garlic, cut in halves
700 ml Greenleaf Extra Virgin Olive Oil
Fennel fronds to garnish