Easy Tray Baked Salmon with Spuds

Chop spuds into big bite-sized chunks and pop in a medium saucepan. Cover with water and bring to the boil. Simmer spuds for 15–20 minutes or until just tender.

Meanwhile, crank your oven to 230ºC (450ºF). Trim and discard fennel stalks, keeping any leafy fronds for garnish. Slice fennel bulb finely and place in a roasting pan with the lemon. Make 3 shallow cuts on the skin side of the salmon so they look pretty and help to cook more quickly.

When the spuds are cooked, drain and toss in with the fennel. Drizzle with olive oil and top with the salmon. Season generously.

Bake for 10 minutes or until fish is just cooked through. Serve with mayo on top and fennel fronds sprinkled over (if you have them).