Roast Garlic Fennel with Salmon & Black Olives

You’ve most likely had fennel raw- shaved over fish or seafood, or served in a fresh, citrusy salad. It’s delicious in its crunchy raw form, but when it’s slow-roasted- it really takes on another character. It’s deliciously fragrant and sweet with a slight anise-flavour, it’s tender and melty and so amazingly tasty.

I love to roast sliced fennel with brown onion, garlic, chilli and crushed fennel seeds to make a kick-ass vegetable side dish. Add in some smoked salmon and black olives, and you have a simple, heart-warming, DELICIOUS meal.

Word of warning- roasting this dish will make your home smell divine, you may have to share this secret with your neighbours

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5 from 1 vote

Roast Garlic Fennel with Salmon & Black Olives

Slow roasted fennel with garlic, chilli and fennel seeds is deliciously sweet and fragrant and pairs perfectly with smoked fish

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings: 2 people

Calories: 358kcal

Ingredients

• 1 tbsp olive oil
• 2 bulbs fennel- washed and sliced save the fennel fronds for garnishing
• 1 tbsp crushed fennel seeds
• 1 brown onion- sliced
• 1 clove garlic- minced
• ½ tbsp chilli flakes
• 1 fresh red chilli- sliced
• 2 smoked salmon or trout fillets
• 1 handful sliced black olives
• 1 lemon- juice only

Instructions

• Pre-heat oven to 180°C
• Add sliced fennel and sliced onions to a ceramic baking tray
• Crush fennel seeds and garlic and add to the tray, with 1 tbsp olive oil, chilli flakes and sliced chilli
• Season with salt & pepper and combine
• Roast for 40-50 minutes, stirring halfway- until fennel is tender and slightly browned
• Remove roast fennel from oven, divide into 2 portions
• Tear chunks of smoked salmon on top & scatter with sliced black olives
• Squeeze lemon over the top and garnish with fennel fronds

Nutrition

Calories: 358kcal

Carbs: 23.7g | Fat: 21.5g | Protein: 21g