Roasted Salmon, Fennel and Blueberry Bake

Morning guys! I hope you have all had an amazing week! I’m actually in Barcelona today (Thurs until Sun) so thats why this post is so brief but I’ll be sure to let you know everything I got up to on Wednesdays post and also I’ll be snapping all the gorgeous food over on my Instagram and keeping you up to date on my travels!

Today I’m sharing one of my favourite salmon dishes and its super simple too! Bake everything together until the blueberries go all plump and lush. Served with chewy barley. Delicious!

Enjoy xx

Ingredients – serves two

100g pearl barley, soaked overnight, drained and rinsed

salt and pepper


2 salmon fillets about 120 – 150g each

1 large fennel, diced

100g fresh blueberries

1 lemon, quartered

salt and pepper

10g dill, finely chopped


Preheat the oven to 200 degrees.

Pop the salmon fillets, skin down in a baking dish.

Scatter arround the fennel and blueberries and nestle a lemon quarter in each corner. Season with salt and pepper and pop in the oven for 20 minutes.

Meanwhile, pop the rinsed barley in a pan, cover with water, a pinch of salt and pepper and bring to the boil. Simmer until soft and all the water has been absorbed.

Divide the barley between two bowls, pop a flaky salmon fillet on each plate and serve with the roasted blueberries and fennel.

Scatter over the dill and dig in.


Leitchy xx

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