SALMON WITH THYME, ORANGE & FENNEL

If you need cheering up, then this is the dish for you. The bright, clashing colours of the pink salmon, vibrant orange and pale green fennel are as pretty as a picture on the plate and the flavours love each other’s company.

Serves 4 Per serving: 12.9g net carbs 6.6g fibre 33.3g protein 23.6g fat 430kcal

Approx. 700g (1lb 8oz) fennel bulbs (untrimmed weight) 4tbsp extra-virgin olive oil 1 medium orange

4 x 120g (4½oz) salmon steaks

Salt and freshly ground black pepper

1 medium brown onion, sliced into half-moons

4tbsp white wine or water (optional)

A few sprigs of thyme or

1tsp dried thyme or rosemary

Trim the tough stalks and base away from the fennel, reserving a few feathery green fronds to serve. Cut the bulbs into 1cm slices from top to base. Cook in boiling water for 5 minutes, then drain in a sieve and set aside.

Preheat the oven to 200°C/fan 180°C/ gas 6 and brush a roasting tray with a little of the oil. Use a sharp knife to cut away the peel from the orange, trying to waste as little flesh as possible. Then cut the orange in half and rest each half on a board, flatside down. Cut each half into 6-7 segments.

Season the salmon all over and lay on the prepared tray. Put the drained fennel, onion and orange around the fish and season. Pour the wine over the vegetables, if using. Drizzle the remaining oil over the fish and scatter the thyme over everything. Bake for 12-15 minutes or until the fish is cooked through. Serve straight away scattered with the reserved fennel fronds.