If using frozen salmon, defrost fish overnight in the fridge. When ready to cook, preheat oven to 450F.
In a saucepan, combine apple sauce, 1 TB of olive oil and fennel seeds. Heat through on medium-high heat for about 5 minutes (no need to bring to a boil). Remove from heat.
Wash potatoes and apples well. Slice apples and potatoes into thin rounds (when you get to the seedy part of the apple, stop slicing circles, change sides, and when you get to the heart again, cut out the core and slice the remaining parts of the apple into crescents; or just core and slice the whole thing into crescents – it really doesn’t matter).
Pat salmon dry, and season with salt and pepper. Rest in the middle of an oven-safe baking dish. Arrange potatoes and apples around it interchangeably, nestling them snuggly.
Cover salmon with apple sauce mixture, taking care to get it under the fish as well (you want to make sure the fish is well-coated). Drizzle 3 TBs of olive oil on all the apples and potatoes, and season them with salt and pepper.
Cover with aluminum foil, and bake at 450F oven for 35 minutes. Uncover, and bake on the grill/broil setting for another five minutes. Remove form the oven, and serve immediately.
Roasted salmon on a bed of apples and potatoes https://immigrantstable.com/roasted-salmon-bed-apples-potatoes/ November 23, 2015