This is not your average salmon dinner.
It’s juicy, crisp, citrusy, and loaded with flavor — all balanced by sweet roasted carrots and soft fennel. A total showstopper that’s easy to pull off.

🛒 What you’ll need (serves 2):
For the salmon:

2 salmon fillets (skin-on)
1 lemon (thinly sliced)
Fresh dill
Salt & pepper
Olive oil
For the veggies:
3 large carrots (cut into chunks)
1 fennel bulb (sliced)
1 red onion (chopped)
1 garlic clove (minced)
Chili flakes (optional)
Salt, pepper, olive oil
For the green herb sauce (optional):
Handful of fresh herbs (basil, parsley, dill)
1 tbsp yogurt or crème fraîche
1 tsp mustard
Juice of ½ lemon
Pinch of salt

🔥 How to make it:

1. Roast the veggies
   Preheat oven to 200°C (390°F). Toss carrots, fennel, onion, and garlic with olive oil, salt, pepper, and a pinch of chili flakes. Roast for 25–30 minutes until golden and soft.

2. Sear the salmon
   Pat salmon dry, season with salt and pepper. Sear skin-side down in a hot pan with a splash of oil for 3–4 minutes until the skin is crispy. Flip, top with lemon slices and fresh dill, and cook for another 2–3 minutes.

3. Make the sauce
   Blend all sauce ingredients until smooth and creamy. Adjust seasoning to taste.

4. Plate it up
   Serve the salmon over a bed of roasted veggies, spoon over some green herb sauce, and finish with extra dill.