Salmon Avocado Fennel Salad Thumbnail. Gary Lum.

Baked salmon and fennel salad

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Baked salmon and fennel salad

It’s Monday and we all know that means a fillet of salmon.


  • Salmon
  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped parsley
  • Chopped coriander
  • Diced avocado
  • Lime juice
  • Olive oil
  • Chilli flakes


  1. Heat the toaster oven to 200 °C (392 °F).
  2. Put the salmon skin side up on a sheet of baking paper.
  3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
  4. Place the salmon in the toaster oven for 15 minutes.
  5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
  6. Chop the parsley and coriander with a sharp knife.
  7. Remove the seed from an avocado and dice the flesh of the cheeks.
  8. Mix some lime juice and olive oil for a salad dressing.
  9. Put all the salad ingredients into a mixing bowl and stir through the dressing.
  10. Add the salad to a dinner plate.
  11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
  12. Bon Appétit.
Photograph of baked salmon with avocado fennel salad. Gary Lum.
Baked salmon with avocado fennel salad.






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