I love all in one dishes even if the ingredients have a different cooking time. The reasons are plenty: less cleaning and dish washing after dinner, little possibility of burned food (if you avoid the grill function), more attractive way to serve your food, less after- smell, and probably a few more advantages.
Today’s vegetables are pumpkin and fennel, two ingredients which can be stored a little longer (especially pumpkin). As I told you before, I prefer to buy small tasty pumpkins. Even if you can’t use it completely, wrap the leftover part in some aluminium foil and use the same baking time of the oven. Remove the meat from the skin and store in the fridge or freezer ( I will reuse it the day after tomorrow).
Clean 800 grams (3/4 of the pumpkin which I have) of the pumpkin, remove skin and seeds and chop in cubes of approximately 2 cm. Spread on baking paper on an oven tray. Mix with a drizzle of oil, 1 table spoon of fennel seeds, the zeste of 1 lemon, the thinly sliced lemon, 4 chopped garlic cloves and 1 unpeeled entire garlic clove. Bake in the oven at 180° for approximately 30-40mins. Stir halfway. Put the vegetables at the sides. Remove 2 slices of lemon and the whole garlic clove. Put 2 thick skinless salmon filets of 200 grams each in the middle. Spread pepper, salt and a few more fennel seeds. Spread 1 thinly sliced fennel bulb on the vegetables and salmon. Finish with a little drizzle of olive oil. Put back in the oven. Bake for approximately 20 mins.
Chop the lemon slices and add the garlic puree. Mix with 150 grams of low fat Greek yogurt. Add pepper and salt.