Baked salmon with fennel & tomatoes
Tender baked salmon with sweet fennel and roasted cherry tomatoes, brightened with lemon and parsley—an easy, healthy one-dish dinner.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs fennel bulbs
- 2 tbsp parsley
- 1 pcs lemon juice
- 175 g cherry tomatoes
- 1 tbsp olive oil
- 350 g salmon
- black olives (to serve)
Directions
- Heat oven to 180C/fan 160C/gas 4.
- Trim the fronds from the fennel and set aside.
- Cut the fennel bulbs in half, then cut each half into 3 wedges.
- Cook fennel wedges in boiling salted water for 10 minutes, then drain well.
- Chop the fennel fronds roughly and mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, add the cherry tomatoes and drizzle with olive oil.
- Bake for 10 minutes, then nestle the salmon among the vegetables and sprinkle with lemon juice.
- Bake a further 15 minutes until the salmon is just cooked.
- Scatter over the parsley mixture and serve with black olives.