Baked Salmon with Fennel, Basil + Prosciutto by Eleanor Ozich

Who doesn’t love a fabulously fuss-free tray bake? I’ve been making variations of this baked salmon dish for years. It’s a fresh and simple luxury that only takes minutes to prepare, and can easily feed a crowd!

To make, preheat your oven to 180 C, and arrange the following in a large baking dish: 2-3 salmon fillets, a bunch of sliced asparagus, a large handful of fresh basil and fennel, a quartered lemon and 6-8 slices of torn-up prosciutto.

Drizzle generously with extra virgin olive oil, and season with flaky sea salt and freshly ground pepper. Roast until perfectly crisp and succulent, about half an hour.
Serves 4.

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