Salmon in a crispy casserole with potatoes and aromatic fennel

• small potatoes for roasting2

  (about 350 g/12 oz), thinly sliced

• large fennel bulb↗1

  sliced into thin wedges, fronds left on

• skinless boneless salmon fillet↗2
• olive tapenade↗2 tbsp
• lemon↗½

  sliced into wedges

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C convection or gas 6). Toss the potatoes and fennel with 1 tbsp olive oil, season to taste and spread in a single layer on a baking sheet or casserole dish. Bake on the top rack for 15 minutes.

2. 2

   Stir the vegetables, then place the salmon fillet on top. Season the fish and bake for another 15 minutes. Meanwhile, thin the olive tapenade by mixing 1 tbsp olive oil with it.

3. 3

   When the dish is ready, drizzle the salmon and vegetables with the thinned tapenade, sprinkle with fennel fronds and serve with lemon wedges.