Salmon with fennel, potato and pesto

Salmon with fennel, potato and pesto

(7) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • Capable cooks

This speedy, super-healthy salmon recipe gets loads of flavour from fennel.

Featured in
Dinner party recipes, Main recipes


  • 1 small fennel bulb, trimmed, halved, sliced into thin wedges, fronds reserved
  • 4 (about 125g each) skinless salmon fillets
  • 2 teaspoons finely grated lemon rind
  • 1 1/2 teaspoons crushed black peppercorns
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon fennel seeds
  • 8 baby Red Delight potatoes, thinly sliced
  • 1/4 cup bought basil pesto
  • Mixed salad leaves, to serve


  • Step 1
    Preheat oven to 220°C. Chop 2 tablespoons of reserved fennel fronds. Pat salmon dry with paper towel. Combine lemon rind, peppercorns, sea salt, fennel seeds and fronds on a large plate. Press one side of each salmon fillet into mixture to coat.
  • Step 2
    Cut four 50cm lengths of non-stick baking paper. Arrange potato, overlapping slightly, over paper sheets. Top with salmon and fennel. Fold the two long sides of each sheet of paper over the filling to enclose. Tuck the short sides under to seal. Place parcels on a large baking tray and bake for 15 minutes or until fish flakes when tested with a fork.
  • Step 3
    Divide salmon parcels among serving plates. Open and top with pesto. Serve with mixed salad leaves.

  • High protein
  • Low carb
  • Low kilojoule
  • Lower gi


  • 1340 kj


  • 10g

    Fat Total

  • 2g

    Saturated Fat

  • 5g


  • 31g


  • 26g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Ray
  • Image credit: Brett Stevens
  • Publication: Australian Good Taste



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