Salmon, Chorizo, Fennel

Serves: 2

Ingredients:

2-3 sweet potatoes

3 large zucchini 

1 fennel bulb

1 tbsp chopped thyme

Olive oil

Salt

+- 400g salmon

1 tsp fennel seeds

Lemon zest

Fresh thyme

+-50g chorizo

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Method:

1. Heat your oven to 200’C (390’F).

2. Wash and slice the sweet potato into 2cm thick rounds. Repeat with the zucchini. Slice the fennel bulb into 1cm thick slices. Chop the fresh thyme, or use dried. 

3. Add the sweet potato and fennel bulb to a large roasting tray. Drizzle with a little olive oil and season the salt and fresh thyme. Roast in the preheated oven for 15 minutes. 

4. Toss the vegetables in the oven tray and add the zucchini to the tray. Roast for another 10 minutes. 

5. Meanwhile, portion the salmon into two servings and season with a little olive oil, fennel seeds, lemon zest and fresh thyme if you have some on hand. Slice the chorizo into thin slices. 

6. Add the salmon and chorizo to the tray of roasted vegetables and continue to roast for 10-12 minutes. 

7. Remove from the oven and serve with any fresh herbs you have: basil, dill, coriander and a squeeze of lemon juice. 

Simple, yet punchy in flavour.