BritishMain course
Baked salmon with fennel & tomatoes
This recipe bakes salmon fillets alongside tender fennel and cherry tomatoes. The fennel gets a head start in boiling water before joining the tomatoes in the oven, ensuring it's soft and sweet. Salmon is added for the last stretch of baking, keeping it moist and flaky. A bright mix of parsley and lemon zest finishes the dish, with black olives for serving.
15 minServes 4
Method
2 steps · 15 min total
- 01
Prepare Fennel and Oven
Preheat your oven to 180°C/fan 160°C/gas 4. Trim the leafy fronds from the fennel bulbs and set them aside. Halve the fennel bulbs, then cut each half into 3 wedges. Cook these wedges in boiling salted water for 10 minutes, then drain them well. Roughly chop the reserved fennel fronds and mix them with the parsley and lemon zest.
