Salmon with Fennel, Blood Orange and Pistachio Salad

Serves 4-6

Cook time 30 minutes

1.4 kg side of salmon

2 tbsp onion powder

2 tbsp sweet paprika

1½ tbsp brown sugar

2 tsp cayenne pepper (optional)

2 tsp fine sea salt

1 tbsp white balsamic vinegar

3 tbsp extra virgin olive oil

2 small blood oranges

1 small fennel

Handful of basil leaves
¼ cup pistachios, roughly chopped

Preheat the oven to 180°C. Place the side of salmon skin-side down on a large baking tray lined with baking paper.
In a small bowl, combine the onion powder, sweet paprika, brown sugar and salt. Sprinkle evenly over the salmon and use the back of a spoon to spread out so the salmon is covered completely. Place in the oven and bake for 16-20 minutes, or until the salmon is just cooked through at the thickest end. Note: the salmon will continue cooking slightly once it’s removed from the oven.
Meanwhile, combine vinegar and olive oil in a small jar with a pinch of salt; top with a lid and shake to combine.
Peel oranges then remove segments with a sharp knife. Thinly shave the fennel with a mandolin (reserve fennel fronds). Place in a large mixing bowl with fennel fronds, basil and pistachios. When ready to serve, drizzle salad with dressing and toss gently to combine.
Serve salmon on a large plate, topped with orange and fennel salad.