I love the simplicity of this dish and how it packs fantastic flavour. The spiciness of the chorizo cuts through the oiliness of the salmon and the greens are a bonus. I served it with boiled new potatoes, samphire and sugar snap peas.
Baked Salmon and Chorizo (adapted from Belleau Kitchen)
2 salmon fillets
8 slices chorizo sausage
1/2 fennel bulb, finely sliced
2 sprigs thyme
handful chard or spinach leaves
Preheat your oven to 180C.
Lay a sheet of foil, big enough for both salmon fillets, onto a baking tray, then lay a slightly smaller piece of greaseproof paper on top.
Put half the chorizo onto the middle of the paper, top with the fennel and thyme followed by the salmon, then top with the remaining chorizo and finally the chard leaves.
Scrunch the foil and paper so that it is wrapped tightly and bake for 7 - 10 mins. Serve.