Salmon Fennel Parsley Salad (Recipe created in collaboration with Gozney)

Turn on the Gozney oven to preheat.

Place the salmon on a cast iron pan. Thinly slice the fennel and lay down each side of the salmon. Mix the parsley and olive oil together and drizzle over the salmon. Dizzle Lunaio olive oil over the fennel.

Place the pan in the preheated Gozney oven. Cook for 10 minutes and then rotate the pan for another 5 minutes of cooking.

Remove the pan from the oven. Toss all the ingredients together with the watercress. Drizzle over any remaining parsley/olive oil dressing. Delicious served with some focaccia warmed in the Gozney.