Good Food...Good Taste

roasted salmon with bacon, rosemary & fennel

      To infuse salmon with rich flavour, roast it with bacon and punchy rosemary. 

Serves 4
Prep & cooking 30 mins

60ml (1/4 cup) olive oil 
1/2 bunch fresh rosemary, leaves picked
1 tbs balsamic vinegar 
2 garlic cloves, crushed
2 (500g) salmon fillets, halved lengthways 
250g middle bacon rashers, rind removed, cut crossways into thirds
2 baby fennel, trimmed, quartered
250g cherry truss tomatoes
4 slices sourdough bread

1 Preheat oven to 220ºC. Line a large baking tray with baking paper. Combine the oil, rosemary leaves, vinegar and garlic in a jug. Season. Reserve 1 tbs of oil mixture.
2 Place the salmon, bacon, fennel and tomatoes on the prepared tray. Drizzle with the oil mixture. Toss to combine. Season. 
3 Roast for 10 minutes for medium or until the salmon is cooked to your liking. Transfer salmon to a plate. Cover loosely with foil to keep warm. Roast the vegetable mixture for a further 10 minutes or until vegetables are tender and bacon is golden. 
4 Place the bread on a baking tray. Brush with reserved oil mixture. Bake for 5 minutes or until crisp and golden. Serve with the salmon, vegetables and bacon.

Per serve 42g protein • 27g fat (6.5g saturated fat) 26g carb • 4.5g dietary fibre • 2180kJ (520 Cals)

Looking for more weeknight meal ideas? We've got just what you need in our April 2013 issue - our recipes feed four people, and you can make all five for less than $120. Check out what's on the menu and turn to p 32 for the recipes.

   Regards,

   Agent Jackblue2009