Salmon, Fennel & Parsley Salad
This light dish is an easy way to impress your guests – plus, it makes for the perfect midweek supper or lunch. Cooking the salmon in olive oil in the Gozney oven is also a wonderful way to keep it moist, pink and full of flavour.
1 side of salmon
1 large fennel
½ pot of Seggiano Semi Fresh Parsley
5 tbsp of Seggiano Lunaio Italian Extra Virgin Olive Oil
1 bag of watercress
Turn on the Gozney oven to pre-heat.
Place the salmon in a cast iron pan. Thinly slice the fennel and lay down each side of salmon. Mix the parsley and olive oil together and drizzle over the salmon. Drizzle the olive oil over the fennel.
Place the pan in the pre-heated Gozney. Cook for 10 minutes and then rotate the pan for another 5 minutes.
Remove the pan from the oven. Toss all the ingredients together with the watercress. Drizzle over any remaining parsley/olive oil dressing and serve with focaccia warmed in the Gozney.
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