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