Baked salmon with fennel & tomatoes
Fennel
Parsley
Lemon
Cherry Tomatoes
Olive Oil
Salmon
Black Olives
2 medium
2 tbs chopped
Juice of 1
175g
1 tbs
350g
to serve
- 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 in boiling salted water for 10 mins, then drain well
- Chop the fennel fronds roughly, then mix with the parsley and lemon zest
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes
- Drizzle with olive oil, then bake for 10 mins
- Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked
- Scatter over the parsley and serve