Baked Yoghurt & Herb Salmon with Fennel & Lemon
It’s no secret that salmon is rich in omega-3 fatty acids, which offer a range of health-related benefits. What scientists have recently discovered, though, is 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.
Ingredients 10
extra-virgin olive oil, for drizzling, plus extra to serve
190 g fennel bulb, halved, trimmed, cored, thinly sliced
1 leek, green part only, thinly sliced
2 handfuls dill, large, coarsely chopped, plus extra to serve
1 lemon, approx 60 ml freshly squeezed lemon juice and finely grated zest
sea salt and freshly ground black pepper, to taste
4 skinless centre-cut salmon fillets, pin-boned
125 g yoghurt, goat’s or sheep’s
1 handful mint, large, coarsely chopped, plus extra to serve
35 g pine nuts, lightly toasted
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Method 5
Preheat the oven to 200°C (400°F/Gas Mark 6).
Drizzle some extra-virgin olive oil into the bottom of a 30 cm × 20 cm (12 in × 8 in) baking dish. Add the , thinly sliced and half of the . Drizzle with a little more oil and half of the freshly squeezed . 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 pieces on top of the vegetables. Drizzle with some oil, pour over a little more and season with salt and pepper. Top each salmon fillet with a dollop of , spreading it over the surface in an even layer. Scatter with , some and the lemon zest.
Return the dish to the oven and bake for another 10 minutes, or until the is almost completely cooked through (or until cooked to your liking).
Serve the fish scattered with more , the remaining , and a drizzle of extra-virgin olive oil.
The Beauty Chef's tips
CARLA’S TIP: This dish pairs perfectly with roasted cherry tomatoes. Ensure you keep them under 75 g (2½ oz) per serve if you are wanting a low-FODMAP meal.
