Monday dinner. Baked salmon and fennel salad.
Monday dinner. Baked crispy skin salmon with lime, avocado, fennel salad.
I baked the salmon skin side up for 15 minutes at 250 °C/480 °F. I made the salad with diced avocado, cracked black pepper corns, chopped dill, sliced fennel, Australian feta cheese, iodised salt flakes, lime juice, lime zest, olive oil, chopped parsley, sliced red onion, sliced spring onions, and halved cherry tomatoes. I 💚 lime flavours.
