Baked salmon with fennel & tomatoes

2 steps · 15 min total

1. 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.
2. 02

   Bake with Salmon

   Spread the drained fennel wedges in a shallow ovenproof dish, then scatter the cherry tomatoes around them. Drizzle with olive oil and bake for 10 minutes. Nestle the salmon fillets among the vegetables, sprinkle with lemon juice, then continue to bake for another 15 minutes, or until the fish is just cooked through. Scatter the parsley mixture over the top and serve with black olives.