This is a super simple but yummy and fresh summer supper dish for two grown ups… If cooking it as a family meal, just double up the quantities.
Ingredients: 1 bulb fennel, rapeseed oil, 10-12 new potatoes (depending how large the spuds are and hungry you are!), large sprig mint, 12 cherry tomatoes, 2 salmon fillets, butter, salt and pepper
Equipment: large saucepan, baking tray, chopping board, sharp knife, potato masher
1. Put a pan of water on to boil and preheat oven to 180c (fan)
2. Slice a bulb of fennel (reserving the green fronds for garnish later), place on a baking tray, drizzle with rapeseed oil, salt and pepper and pop into the hot oven for 10 minutes
3. Add new potatoes and a generous sprig of mint to the pan of boiling water and cook until tender (15-20 minutes depending on size)
4. Meanwhile have the cherry tomatoes and chop the fennel fronds
5. After the fennel has had 10 minutes, add 12 halved cherry tomatoes and two fillets of salmon (seasoned with salt and pepper) to the baking tray, cook for another 10 minutes
6. Once the potatoes are cooked, drain them and remove the mint. Put the potatoes back into the saucepan, add a generous knob of butter and crush them up a little with a potato masher
7. The salmon should now be ready, so serve it up with the potatoes on the side, the chopped fennel fronds sprinkled on the top and a good squeeze of lemon juice to pep the whole thing up!