Roast Lemon, Tomato, Fennel and Salmon Salad
Roast Lemon, Tomato, Fennel and Salmon Salad

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, roast lemon, tomato, fennel and salmon salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Roast Lemon, Tomato, Fennel and Salmon Salad. This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply Spread half the fennel slices in a baking dish in an even layer and drizzle with oil.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook roast lemon, tomato, fennel and salmon salad using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roast Lemon, Tomato, Fennel and Salmon Salad:
  1. Prepare 3 large tomotoes
  2. Make ready 1/2 small red onion
  3. Get 1 bulb fennel
  4. Take 1/2 pomegranate
  5. Prepare 1 handful parsley
  6. Get 1 large handful green salad leaves
  7. Get 1 handful cashew nuts
  8. Take Olive oil
  9. Prepare 1 heaped teaspoon sugar
  10. Get Salt and pepper
  11. Get 2 salmon fillets

Heat grapeseed oil in a large ovenproof skillet over medium-high heat. To make the salad, place the fennel in iced water to crisp up. Chop the fennel fronds roughly, then mix with the parsley and lemon zest. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.

Steps to make Roast Lemon, Tomato, Fennel and Salmon Salad:
  1. Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them.
  2. Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation.
  3. Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well.
  4. Pan-fry the salmon fillets.
  5. Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds.
  6. Enjoy!

Scatter over the parsley and serve. Stir the chickpeas into the fennel and taste for seasoning. Toss with the lemon juice in a bowl. Add the garlic, fennel seeds, chilli, and olive oil, then. Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper.

So that’s going to wrap this up with this special food roast lemon, tomato, fennel and salmon salad recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!