Baked Salmon on Leek & Fennel with Mustard Vinaigrette

A simple everyday dish but sure to impress your friends and family. The fresh Dijon mustard vinaigrette dressing gives a creamy kick to the salmon.  

4 portion of Regal fresh salmon fillets, 130-150g each, bone and skin removed
1 leek, sliced thinly
1 bulb fennel, sliced thinly, reserve the fronds
1 tbsp Olivado extra virgin olive oil

For the Mustard Vinaigrette

2 tbp DYC white wine vinegar
1 tbsp water
3 tbsp Delmaine Dijon Mustard
1 tsp Airborne liquid honey
1 clove garlic, finely minced
1/2 tsp salt
A pinch black pepper
½ cup Olivado EV Olive Oil
2 tbsp fennel fronds, chopped

Serve with SunRice Steamed Brown Rice & Quinoa

Preheat the oven to 200C.
Heat the olive oil in a large frying pan over a medium high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not coloured. Spoon in an ovenproof dish.
Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.
While the fish is in the oven mix all the ingredients for the mustard vinaigrette.
Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice & quinoa.
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