Roast Lemon, Tomato, Fennel and Salmon Salad

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roast lemon, tomato, fennel and salmon salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Roast Lemon, Tomato, Fennel and Salmon Salad is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Roast Lemon, Tomato, Fennel and Salmon Salad is something which I have loved my whole life.

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

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

Salad – At this time, the fennel should be done. You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where. Place the ingredients for fennel in a bowl, and stir gently to coat.

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!

I tend to go light on the dressing where. Place the ingredients for fennel in a bowl, and stir gently to coat. Stir mustard, sugar and half the oil together. Lay salmon onto oven proof, non waxed baking paper and season with salt and pepper. Brush the mustard and sugar mixture over the whole side and set aside.

So that’s going to wrap it up for this exceptional food roast lemon, tomato, fennel and salmon salad recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!