Baked Salmon with Fennel and Tomatoes
Oven-baked salmon resting among fennel and cherry tomatoes, finished with lemon and herbs for a bright, wholesome seafood dish.
Steps
- 1
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Medium heat (160°C 160 °C · 320 °F · Gas 3 · Medium heat fan) / gas 4. Trim fennel fronds, halve the fennel bulbs, and cut each half into three wedges. Boil fennel in salted water for 10 minutes, then drain. Roughly chop the fennel fronds and mix with parsley and lemon zest.
- 2
Spread the drained fennel over a shallow ovenproof dish and add the cherry tomatoes. Drizzle with olive oil and bake for 10 minutes.
- 3
Nestle the salmon among the vegetables and drizzle with lemon juice. Bake for 15 minutes more, or until the salmon is just cooked.
- 4
Scatter chopped parsley and serve.
