Baked Yoghurt & Herb Salmon with Fennel & Lemon
By Carla Oates
It’s no secret that salmon is rich in omega-3 fatty acids, which offer a range of health-related benefits...
But scientists have recently discovered that these benefits may be due, in part, to increases in butyrate-producing bacteria. Butyrate plays a key role in maintaining optimal gut health. What better reason to add this recipe to your weekly repertoire, paired here with fennel, lemon and mint to help aid digestion.
- Extra-virgin olive oil, for drizzling
- 190g fennel bulb, halved, trimmed, cored & thinly sliced
- 1 leek, green part only
- 2 large handfuls dill, coarsely chopped, plus extra to serve
- 60ml freshly squeezed lemon juice & finely grated zest of 1 unwaxed lemon
- Sea salt & freshly ground black pepper, to taste
- 4 × 150–200g skinless centre-cut salmon fillets, pin-boned
- 125g goat’s or sheep’s yoghurt
- 1 large handful mint, coarsely chopped, plus extra to serve
- 35g pine nuts, lightly toasted
- Preheat the oven to 200°C (400°F/Gas Mark 6).
- Drizzle some olive oil into the bottom of a 30 cm × 20 cm (12 in × 8 in) baking dish. Add the fennel, leek and half of the dill. Drizzle with a little more oil and half the lemon juice. Season with salt and pepper. Toss to combine. Cook in the oven for 10 minutes, or until the vegetables begin to soften.
- Remove the dish from the oven and arrange the salmon pieces on top of the vegetables. Drizzle with some oil, pour over a little more lemon juice and season with salt and pepper. Top each salmon fillet with a dollop of yoghurt, spreading it over the surface in an even layer. Scatter with mint, some dill and the lemon zest. Return the dish to the oven and bake for another 10 minutes, or until the salmon is almost completely cooked through (or until cooked to your liking).
- Serve the fish scattered with more mint, the remaining dill, pine nuts and a drizzle of extra- virgin olive oil.