Not a big fan of beetroot? Wait till you try it roasted with fennel and haloumi cheese. The earthy flavours complement each other beautifully, and the colour simply pops off the plate! Be sure to cook the salmon skin down in a hot pan, and use a spatula to hold it flat to ensure a crispy skin.
Ingredients (serves 4)
600-800 gm salmon in four portions, skin on
2tbs olive oil
4 medium beetroots, chopped into wedges
1 head fennel, chopped into thin wedges
200gm haloumi cheese, broken up into small pieces
1 tbs chopped fresh dill or 1 tsp dried dill tips
Salt and Pepper
Method
- Preheat oven to 200C
- Place beetroot, fennel and cheese into a tray lined with baking paper. Drizzle with 1 tbs olive oil and season with salt and pepper. Roast for 25-30 minutes.
- When there’s 10 minutes to go, heat up 1 tbs olive oil in a non-stick pan, to medium high heat. When it is hot, place the salmon in, skin side down. Hold it flat with a spatula so that the skin is cooked evenly.
- After 4 minutes, turn and cook for another 3-4 minutes, depending on thickness. Salmon should still be slightly darker pink in the centre for perfect, melt in your mouth-ness!
- Serve the roast veggies along with the salmon and sprinkle fresh or dried dill over the dish. Enjoy!
