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

Cook Time40

Total Time50

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