Baked Salmon with Fennel & Tomatoes

Tender salmon fillets nestled among roasted fennel wedges and cherry tomatoes, finished with fresh parsley and a squeeze of lemon. A light, elegant dish that comes together effortlessly in the oven.

Ingredients

• Salmon

  ⚖ 350 g 2⅓ pcs
  kcal/г%DV

  Calories

  49724%

  Protein

  69.3138%

  Total Fat

  22.228%

  Carbohydrates

  0.00%
• Olive Oil

  ⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  1206%

  Protein

  0.00%

  Total Fat

  13.617%

  Carbohydrates

  0.00%
• Fennel

  ⚖ 300 g 🌿 2 pcs
  kcal/г%DV

  Calories

  934%

  Protein

  3.77%

  Total Fat

  0.60%

  Carbohydrates

  21.97%
• Cherry Tomatoes

  ⚖ 175 g 14½ pcs
  kcal/г%DV

  Calories

  472%

  Protein

  1.52%

  Total Fat

  1.11%

  Carbohydrates

  9.63%
• Lemon

  ⚖ 100 g 🍋 1¼ pcs
  kcal/г%DV

  Calories

  291%

  Protein

  1.12%

  Total Fat

  0.30%

  Carbohydrates

  9.33%
• Parsley

  ⚖ 26.6 g 1 pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  1.70%

Also in this recipe

• Black Olives

Instructions

• Heat the oven to 180°C (fan 160°C / 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 minutes, then drain well. Roughly chop the reserved fennel fronds and mix with the chopped parsley and lemon zest.
• Spread the drained fennel over a shallow ovenproof dish and add the cherry tomatoes (175 g). Drizzle with 1 tablespoon of olive oil and bake for 10 minutes.
• Nestle the salmon (350 g) among the vegetables, sprinkle with the lemon juice, and bake for a further 15 minutes until the fish is just cooked through. Scatter over the parsley and fennel frond mixture and serve with black olives.