Skip to content
Dısh It
Leave cook mode

Baked salmon with fennel & tomatoes

0123456789

Step 1 of 2

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.

You will need

  • 2 medium Fennel
  • 2 tbs chopped Parsley
  • Juice of 1 Lemon
  • 175 g Cherry Tomatoes
  • 1 tbs Olive Oil
  • 350 g Salmon
  • to serve Black Olives