Serves
6
Cooking time
1 hour
Ingredients
1 tsp fennel seeds
1 tsp sea salt
2 tbsp olive oil
450g baby potatoes, thickly sliced
6 salmon fillets, skinned
6 slices prosciutto
150g good quality mayonnaise
75g natural yogurt
juice of half a lemon
40g watercress, finely chopped
1 tbsp capers, roughly chopped
300g cherry tomatoes on the vine, cut into bunches
lemon wedges for serving
Method
Preheat oven to 180C.
Crush the fennel seeds with the salt using a pestle and mortar. Put in a large bowl with 1 tbsp of the oil and add the potatoes. Mix well and tip into a large roasting dish. Cover with foil and cook in the oven for 20 minutes.
Season each salmon fillet and wrap a slice of prosciutto around each one. Set aside.
Remove the foil from the potatoes and continue cooking for 10-15 minutes until almost tender. Arrange the tomatoes and salmon on top of the potatoes and sprinkle the fish with the remaining oil. Return to the oven and cook for 15-20 minutes until the salmon is done.
Meanwhile, mix the mayonnaise, yogurt and lemon juice together in a bowl. Add the watercress and capers and mix again. Add salt and pepper to taste.
Serve the salmon and potatoes with the watercress mayo and wedges of lemon.