Roast Salmon RECIPE! With Roasted Veg & Aioli!

Seeking out good quality fish from your local fishmongers is so worthwhile, and roasted in the oven with this fennel salt, it is simply delicious! Any leftovers of the aioli here will keep well in a jar in the fridge for up to 2 days. Serves: 6 Ingredients (US & METRIC): 500g/ 18 oz baby potatoes, halved 1 large courgette, roughly chopped 2 red onions, halved & then quartered 350g/ 12 oz cherry tomatoes, halved 3 tbsp olive oil Small handful rosemary, roughly chopped Small handful thyme, roughly chopped Large handful rocket leaves, arugula 2 tsp chive flowers, roughly chopped Sea salt & freshly ground black pepper For the fennel salted salmon: 1 tbsp fennel seeds Zest of ½ lemon 950g/ 2 pounds salmon fillet, skin on 1 tbsp olive oil For the lemon aioli: 1 egg yolk Juice of ½ lemon ½ teaspoon dijon mustard 1 clove garlic 3 tbsp olive oil Small handful parsley, roughly chopped Get the full method here: Get a copy of my latest cook book, Everyday Cook: US AMAZON: UK AMAZON: Check out my meal planning website: Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: Follow me on Twitter: Like my Facebook page: Follow me on Instagram: Follow me on Pinterest: Shop for my Kitchen Equipment Essentials: Check out my cookbooks: