Spice Roasted Salmon with Fennel, Green Olives and Orange

, from Issue #73. July, 2017
Photography by Josh Griggs.
Spice Roasted Salmon with Fennel, Green Olives and Orange

The fragrant aniseed flavour from the fennel and citrusy orange cuts through the rich salmon for a super easy but impressive one-pan dinner.

Serves: 6


2 fennel bulbs, ends trimmed, fronds reserved
1 orange, halved and sliced 1cm thick
4 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon fennel seeds
sea salt and ground pepper
2 tablespoons olive oil
2 teaspoons dried tarragon
1 teaspoon ground cumin
¼ teaspoon ground paprika
2 cloves garlic, crushed
16 large pitted green olives
800 grams salmon fillet, skin off
sea salt and ground pepper
To serve
Halloumi Crumbs, see recipe below

Halloumi Crumbs
1 packet halloumi cheese, broken into large crumbs
2–3 tablespoons olive oil


Preheat the oven to 200°C fan bake.

Fennel: Cut the fennel into slim wedges and place in a large bowl with all the remaining ingredients and toss well together. Season with salt and pepper.

Tip on to a large, lined shallow baking tray and spread evenly. Bake for 20 minutes or until tender. Move the fennel and orange to the sides of the tray, leaving room for the salmon.

Reduce the oven temperature to 150°C fan bake.

Salmon: Combine the olive oil with the tarragon, cumin, paprika and garlic. Place the pieces of salmon on the tray and spoon over the spiced oil. Nestle the olives into the fennel and bake for 10–12 minutes until the salmon is just cooked through.

To serve: Garnish with the fennel fronds and scatter over the halloumi crumbs, if making.

Halloumi Crumbs

Heat the oil in a sauté pan and when hot, add the halloumi in batches and cook until golden, turning frequently. Drain on kitchen towels.