Salmon on Roasted Fennel and Carrots with Basil Butter

, from Issue #25. September, 2015
Photography by Nick Tresidder.
Salmon on Roasted Fennel and Carrots with Basil Butter

This basil butter is equally good with chicken or steak so it’s a great standby to have in the freezer. It’s a simple but effective way of adding something special to a piece of meat or fish. Store refrigerated for 1 week or freeze for 2 months.

Serves: 4


4 x 150 gram salmon fillets, skin off
1 large fennel bulb, stalks cut off 1 large leek
1 bunch baby carrots, peeled and tops trimmed
3 tablespoons olive oil
sea salt and freshly ground pepper

Basil butter
100 grams butter at room temperature
1 small spring onion, finely chopped
1⁄4 cup packed basil leaves, roughly chopped
finely grated zest 1 lemon 1 clove garlic, crushed
sea salt and freshly ground pepper


Basil butter: Put all of the ingredients in a food processor and process until well combined.

Scrape onto a piece of plastic wrap and form into a log, rolling the ends like a cracker. Refrigerate until firm.

Salmon: Preheat the oven to 200 ̊C.

Cut the fennel in half then into 1⁄2 cm slices. Cut the leek into quarters lengthwise then cut into 6 cm pieces. Put the fennel, leeks and carrots on a lined baking tray and toss with olive oil. Season and roast until tender and golden, turning occasionally. Cover and keep warm.

Increase the oven to 225 ̊C.

Brush both sides of the salmon with olive oil and season well. Place on an oven tray and roast for 10-12 minutes or until just cooked through or done to your liking.

To serve: Divide the vegetables between serving plates and top with a salmon fillet. Cut the butter into 1⁄2 cm slices and place 1-2 pieces on each piece of salmon. Garnish with watercress if desired.

Menu: Serve this with Prawns with Lime and Mango Dipping Sauce to start, and Tamarillos with Vanilla Bean Yoghurt for dessert.