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Baked Salmon Side with Fennel and Herb Salad

Prep Time 20 minutes
Baking Time 45 minutes
Baking Pan Vitreous Enamel Bake Tray 39cm
Serves 4


  • Whole (1.5 - 1.8kg) side of salmon (in one piece), skin off and pin-boned
  • 4 - 5 lemons, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon harissa paste
  • Sea salt and cracked black pepper
  • 1 fennel bulb, shaved with a mandoline, fronds reserved
  • ¼ cup fresh coriander leaves
  • ¼ cup fresh continental parsley, roughly chopped with smaller leaved whole
  • ¼ cup fresh mint leaves, torn
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon brown sugar
  • Zest and juice of ½ lemon

Embrace the vibrant flavours of summer with this tantalising Salmon Side accompanied by a herb salad. Each forkful offers a symphony of tastes - the robust richness of the salmon complemented by the herbaceous freshness of the salad, creating a dish that embodies the essence of summer on a plate, perfect for al fresco gatherings.

Step 1

Preheat oven to 180°C fan forced. Line a Wiltshire 39cm Vitreous Enamel Bake Tray with baking paper and place lemon slices in the rough shape of your side of salmon on the paper.

Step 2

Combine the harissa paste with 1 tablespoon olive oil. Lay salmon on top of the lemon slices and brush the harissa oil all over the top of the salmon. Season with salt and pepper.

Step 3

Bake for 35 - 45 minutes or until the fish reaches an internal temperature of 63°C at the thickest part.

Step 4

While the salmon is cooking, combine shaved fennel, fronds, coriander, parsley, and mint in a bowl and add remaining 1 tablespoon olive oil, apple cider vinegar, brown sugar and lemon zest and juice. Toss to combine then season with salt and pepper.

Step 5

Once the salmon side has been removed from the oven, top with the fennel and herb salad and serve immediately.


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