Baked salmon with fennel & tomatoes

About This Recipe

Instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4.

2. 2

   Trim the fronds from the fennel and set aside.

3. 3

   Cut the fennel bulbs in half, then cut each half into 3 wedges.

4. 4

   Cook in boiling salted water for 10 mins, then drain well.

5. 5

   Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

6. 6

   Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.

7. 7

   Drizzle with olive oil, then bake for 10 mins.

8. 8

   Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked.

9. 9

   Scatter over the parsley and serve.

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