Easter is a time for indulgence, but if you’re one of the few people sticking to your New Year’s resolution of being healthy, then you’re going to love Colin’s baked salmon with delicious Australian-grown Royal gala apples. This is held together with a fresh fennel and citrus salad. It’s super easy, and the best part is that it’s just as good cold the next day.
Do you cover salmon when baking in the oven?
When baking salmon in the oven, whether you cover it or not depends on personal preference and the recipe you’re following.
Covering salmon: Covering salmon with aluminium foil or parchment paper can help keep it moist during cooking. This method is helpful if you’re concerned about the salmon drying out or want to infuse flavours using ingredients like lemon slices, herbs, or marinades.
Not covering salmon: Leaving the salmon uncovered allows the heat to circulate the fish more evenly, resulting in a slightly firmer texture and a crisper exterior. If you prefer a caramelised or crispy crust on your salmon, leaving it uncovered is the way to go.
How to make Colin’s baked salmon recipe
Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional).
Combine salt flakes, fennel seeds and lemon zest in a bowl. Put salmon on a baking tray lined with baking paper. Brush with oil and season generously with fennel salt mixture to taste. Bake for 8-9 minutes or until cooked to your liking.
Meanwhile, for the Salad, combine oil, lemon juice, orange zest and juice in a jar with a lid. Season. Shake well to combine. Using a mandolin, thinly slice apples, fennel and radishes. Combine in a bowl with salad leaves and extra orange segments. Drizzle with dressing.
Serve salmon with salad.
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