for 4 person

Salmon

500 g	salmon fillets, cut into 4 pieces
1 tbsp	olive oil
½ tsp	salt

Fennel salad

400 g	fennel, very thinly sliced
50 g	pitted green olives, cut in half
2 tbsp	lemon juice
1 tbsp	olive oil
¼ tsp	salt

Lemon salsa

1 tbsp	Dijon mustard
2 tbsp	red wine vinegar
2 tbsp	olive oil
1	organic lemon, use grated zest
1 bunch	flat-leaf parsley, finely chopped
1 bunch	basil, finely chopped
½ bunch	peppermint, finely chopped
5	anchovy fillets, washed, drained, crushed
½	garlic clove, finely chopped
	salt and pepper to taste

How it's done

Salmon

Place the pieces of salmon on a baking tray lined with baking paper, brush with oil, season with salt.

To cook

Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove.

Fennel salad

In a bowl, mix the fennel with all the other ingredients up to and including the salt, leave to stand for approx. 5 mins.

Lemon salsa

Place the mustard in a bowl along with all the other ingredients up to and including the garlic, mix well, season. Plate up the salmon with the fennel, top with the salsa.

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