Name: Baked salmon with fennel & tomatoes
Yield: 2 servings
Cuisine: British
Ingredients: 2 medium Fennel; 2 tbs chopped Parsley; Juice of 1 Lemon; 175g Cherry Tomatoes; 1 tbs Olive Oil; 350g Salmon; to serve Black Olives

Seafood

2 servings

506 cal/serving

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Trim the fronds from the fennel and set them aside

Fennel

Step 3

Cut the fennel bulbs in half and slice each half into three wedges

Fennel

Step 4

Cook the fennel wedges in boiling salted water for 10 minutes, then drain well

Fennel

Step 5

Chop the reserved fennel fronds roughly and mix with the parsley and lemon zest

FennelParsleyLemon

Step 6

Spread the drained fennel wedges in a shallow ovenproof dish and add the cherry tomatoes

FennelCherry Tomatoes

Step 7

Drizzle with olive oil and bake for 10 minutes

Olive Oil

Step 8

Nestle the salmon among the vegetables, sprinkle with lemon juice, and bake for 15 minutes more until just cooked

SalmonLemon

Step 9

Scatter the prepared parsley-frond mixture over the dish and serve