With this recipe only needing 10 minutes to prepare, it's the perfect dinner for a busy night!

Ingredients:

Roasted Salmon

• 2 skin-on salmon fillets
• Cherry tomatoes on the vine
• 1 lemon

Fennel Salad

• 2 medium sized fennel bulbs
• 1 Granny Smith apple
• 1/4 red cabbage
• 2 tbsp sesame seeds
• 1/2 red onion 

Dressing

• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Method:

1. Preheat oven to 190° C. Rub the salmon fillets with olive oil and sprinkle generously with salt and pepper. Place the salmon and cherry tomatoes in a roasting pan, skin-side down. Transfer to the oven. Roast for 12-15 minutes (depending on the thickness of your salmon).
2. Trim the heads of both fennel bulbs and set aside. Slicing longways, cut the onion, red cabbage and fennel bulbs into 2mm pieces.
3. In a hot pan place sesame seeds and toast for 1 minute, or until golden brown.
4. Slice the apples, cutting each half a 1/2 cm off the core and slicing into 2mm pieces. Season and mix all sliced ingredients and toasted sesames together in a serving dish using light hands. 
5. Pick off the fennel’s green leaves and mix through as well, setting some aside to garnish.
6. Make the dressing by adding all ingredients into a jar and shaking until combined. Add salt and pepper to taste. Dress the salad when serving to ensure ingredients remain crunchy and fresh. 
7. Enjoy your salmon immediately with a squeeze of fresh lemon and garnish with fennel.

Recipe from @sydneyfreshseafood.