Orange and rosemary salmon with fennel salad
This quick one-pan salmon recipe is perfect for dinner any night of the week. Served alongside a salad of shaved fennel, picked herbs and a good squeeze of lemon juice for an added bite of freshness.
How long will it take?
What’s the serving size?
What do I need?
- 4 skinless salmon fillets
- 2 tsp olive oil
- 6 tbsp chicken stock
- 1 tsp cornflour
- 1 ½ tsp orange zest
- 2/3 cup fresh orange juice
- 1 tbsp lemon juice
- 1 ½ tbsp. leatherwood honey
- 2 cloves garlic, thinly sliced
- 1 medium sprig fresh rosemary
For the Salad
- 1 fennel bulb, thinly slicked
- ½ cup mixed herbs (parsley, mint, basil or similar)
- 2 tbsp lemon juice
- Sea salt and freshly ground black pepper
How do I make it?
- Heat a large non-stick pan over medium-high heat and add the oil. Season both sides of salmon generously with salt and pepper and add to the pan. Cook until golden brown on both sides and almost cooked through.
- Meanwhile, in a separate bowl whisk together 1 tablespoon chicken stock with cornflour. Add the orange zest and juice, lemon juice, honey and remaining stock and mix to combine.
- Transfer the salmon to a plate, leaving the oil in the pan. Add garlic and rosemary to the warm pan and sauté until the garlic is golden. Pour in the orange mix, season the sauce with salt and pepper and allow to lightly boil for 2 minutes, stirring constantly. Return salmon to the pan and glaze with the sauce.
- Mix together the fennel, lemon juice, herbs and a pinch of salt and serve alongside the salmon.