Baked salmon with potatoes & fennel

This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner

PREP 5 mins
COOK 30 mins


  • calories 671
  • carbs 56
  • saturated fat 5
  • sugar 4
  • protein 36
  • fat 31
  • fibre 11
  • salt 0.5


2 small baking potatoes (about 350g/12oz), thinly sliced
1 large fennel bulb, sliced into thin wedges, fronds reserved
2 boneless, skinless salmon fillets
2 tbsp olive tapenade
½ lemon, cut into wedges


  1. Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
  2. Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
  3. Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.