Baked salmon with fennel & tomatoes

Seafood · British classic.

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

Method

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

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