Baked Mustard Salmon With Fennel, Orange and Asparagus Salad

I recently hosted a soulful lunch for Hal's side of the family, and I cooked one of my hosting staples. This summer salad is just SO FREAKING delicious, and I whipped it up in no time. In fact, Tripp had a crap nap, and I managed to do it in about 35 mins. Mum's superpowers are real.

Here is the recipe (well, kinda recipe... I don't have an exact one, I cook with my senses):

INGREDIENTS:

• Wild-caught salmon—8 fillets

• About 2 cups of avocado oil mayonnaise or handmade extra-virgin olive oil mayonnaise

• About 1/4 cup of wholegrain mustard (can add more...use your intuition)

• 4-6 fennels, depending on size, sliced very thinly using a mandolin

• Three oranges, very thinly sliced

• 2 to 3 bunches of asparagus, roasted in the oven with extra-virgin olive oil

• 1 to 2 red peppers/capsicums, thinly sliced and roasted in the oven with extra-virgin olive oil

• 4 handfuls of arugula/roquette

• Baby potatoes, chopped in half or potatoes, roughly chopped—boil these on a double boiler

• Pesto

• More mayonnaise

DIRECTIONS:

• Combine the fennel, oranges, asparagus, capsicum, and arugula in a salad bowl, and drizzle with olive oil and a squeeze of lemon juice.

• Once the baby potatoes have boiled, put them in a bowl and mix through pesto and mayonnaise. Season with salt and pepper.

• Combine the 2 cups of mayonnaise and a quarter of a cup of whole grain mustard in a bowl together, then lay out the salmon fillets on a baking tray and cover each of them with the mayonnaise mixture. Roast at 350°F/180°C for about 15 minutes.

• Serve everything up and ENJOY!

(I hope this recipe made sense. Make sure you eat the salmon and the salad together because the freshness of the salad goes sooo well with the salmon.)