Baked Salmon With Fennel and Tomatoes
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 fennel bulbs
- 2 tablespoons flat leaf parsley, chopped
- 1 lemon, zest and juice
- 6 ounces cherry tomatoes
- 1 tablespoon olive oil
- 2 salmon fillets, about 6 oz each
- 6 black olives (optional)
directions
- Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
- Cook in boiling salted water for 10 mins then drain well.
- Chop the fennel fronds roughly then mix with the parsely and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
- Drizzle with olive oil then bake for 10 minutes
- Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
- Scatter over the parsley, zest and fennel leaves and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)