Baked salmon with fennel & tomatoes

Name: Baked salmon with fennel & tomatoes
Total time: 35 min
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

35 minMediumBritishSeafood

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Gluten-freeDairy-freeHigh protein

Ingredients

Serves 4

Method

1
Heat oven to 180C/fan 160C/gas 4.
2
Trim the fronds from the fennel and set aside.
3
Cut the fennel bulbs in half, then cut each half into 3 wedges.
4
Cook in boiling salted water for 10 mins, then drain well.
10:00
5
Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
6
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.
7
Drizzle with olive oil, then bake for 10 mins.
10:00
8
Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked.
15:00
9
Scatter over the parsley and serve.

Source: original recipe