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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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner, lunch, Salad
Cuisine: American, australian, Italian, Mediterranean
Keyword: roast fennel, salmon
Servings: 2 people
Calories: 358kcal


  • 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


  • 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


Calories: 358kcal
Carbs: 23.7g | Fat: 21.5g | Protein: 21g