Clementine fennel cranberry roast salmon
Ingredients
- 8 black peppercorns or 1 tsp pink peppercorns, if you have them
- 1 whole salmon fillet
- 4 tbsp olive oil
- 5 clementines, 4 sliced, 1 zested and juiced
- 1 fennel bulb, thinly sliced
- 150g cranberries
- ½ small bunch of parsley, finely chopped
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