Baked salmon with fennel & tomatoes

Name: Baked salmon with fennel & tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
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

Pure Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Baked salmon with fennel & tomatoes

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Fennel

2 medium

Parsley

2 tbs chopped

Lemon

Juice of 1

Cherry Tomatoes

175g

Olive Oil

1 tbs

Salmon

350g

Black Olives

to serve

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.

Step-by-Step Instructions

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.