Baked Salmon with Fennel and Tomatoes
Baked Salmon with Fennel and Tomatoes
3 medium fennel bulbs
2 tbsp chopped flat leaf parsley
zest and juice of 2 lemons
275g cherry tomatoes
2 tbsp olive oil
4 salmon fillets, about 175g each
few black olives
Heat oven to 180C. 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 about 10 minutes. Drain well. Chop the fennel fronds roughly and mix with the parsley and lemon zest. Spread the boiled fennel over a shallow dish, then add the tomatoes. Drizzle with olive oil, then bake for about 10 mins. Nestle the salmon among the vegetables, sprinkle with the lemon juice, then bake for a further 15 mins until the fish is cooked. Scatter over the parsley, season and serve. Serve with buttered boiled new potatoes and a simple green vegetable