Back to Recipe Menu

Roasted salmon with fennel, kipflers & olives


  • Preheat oven to 200°C fan forced (220°C normal).
  • Clean, core and cut the fennel into wedges, keeping the tops. 
  • Heat a little oil in a heavy-bottomed baking tray and gently saute the fennel, leeks, potatoes and seasonings until lightly coloured, continually stirring with a wooden spoon. Then cook in the oven for about 15 mins until golden brown. 
  • Add about ¾ cup stock to the tray with the olives and 1 tbsp chopped parsley. Mix well. 
  • Then stuff the salmon with the fennel tops. Move the vegies to the sides of the tray and place the salmon in the middle. Sprinkle the salmon with lemon juice, wine and seasonings, and cook in the oven for about 30 mins, checking if ready by making a small cut along the bone.
  • When ready, remove the salmon skin, flake the fish into largish chunks and serve with the cooking juices spooned over and vegies on the side.


  • 2-3 fennel bulbs
  • olive oil
  • 2 leeks, sliced
  • 500 gm Kipflers, peeled & cut in chunks
  • sea salt & freshly ground pepper
  • vegetable stock
  • 10-12 pitted black olives
  • 1 tbsp chopped fresh parsley
  • 1 kg piece of salmon on the bone, skin on
  • juice of 1 lemon
  • ½ cup dry white wine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm