Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss Rainbow carrots and Fennel with Olive oil, Fennel seeds, Salt, and Pepper.
Spread vegetables in a single layer on the baking sheet. Roast for 20 minutes.
While vegetables roast, prepare Saffron Aioli: In a small bowl, combine Mayonnaise, Garlic, bloomed Saffron (with water), and Lemon juice. Mix well.
Pat Salmon fillets dry and season with Salt and Pepper. Heat 1 tbsp Olive oil in a large oven-safe skillet over medium-high heat. Sear Salmon skin-side down for 3-4 minutes until crispy.
Transfer skillet to the oven and roast for 5-7 minutes, or until salmon is cooked through. Serve Salmon with roasted vegetables and a dollop of Saffron Aioli.
Ingredients
4
1.5 lbs680 gSalmon fillets-skin on, pin bones removed
1 lb450 gRainbow carrots-peeled and halved lengthwise
11Fennel bulb-sliced
1 cup240 mLMayonnaise
1 clove5 gGarlic-minced
1/4 tsp1.25 mLSaffron threads-bloomed in 1 tbsp warm water
1 tbsp15 mLLemon juice
2 tbsp30 mLOlive oil
1 tsp5 mLFennel seeds
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
Equipment
Baking sheet
Parchment paper
Bowl
Oven-safe skillet
Small bowl
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss Rainbow carrots and Fennel with Olive oil, Fennel seeds, Salt, and Pepper.
Spread vegetables in a single layer on the baking sheet. Roast for 20 minutes.
While vegetables roast, prepare Saffron Aioli: In a small bowl, combine Mayonnaise, Garlic, bloomed Saffron (with water), and Lemon juice. Mix well.
Pat Salmon fillets dry and season with Salt and Pepper. Heat 1 tbsp Olive oil in a large oven-safe skillet over medium-high heat. Sear Salmon skin-side down for 3-4 minutes until crispy.
Transfer skillet to the oven and roast for 5-7 minutes, or until salmon is cooked through. Serve Salmon with roasted vegetables and a dollop of Saffron Aioli.
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