My favourite recipes, like these oven baked salmon and fennel parcels, are those that are finished (or completely baked) in the oven. Simply because it means while that is happening, you can tidy up and have less to worry about later. But maybe you have teenage kids that you can make responsible for cleaning up, how glorious!
I’m not always up for steaming greens and simply serve this with rice or soba noodles and a large pile of baby spinach dressed with lemon juice and olive oil.
The original recipe is from Louise Pickford in delicious magazine.
