Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Gluten-free, Egg-free, Super healthy, Heart healthy, Dairy-free, Nut-free

Method

  1. 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.
  2. 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.

PER SERVING

398 kcalories, protein 37g, carbohydrate 5g, fat 25 g, saturated fat 5g, fibre 0g, salt 0.27 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

  • 19 October 2008

    Ryans Grub rated and commented on this recipe

    4 stars

    As always - replace the olive oil with plain or lemon infused Avocado oil. Plain brings out the flavour of the fish - lemon to add a subtle lemon . Waitrose has best range.

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  • 22 October 2008

    Moley commented on this recipe

    I thought this was really bland and wouldn't make it again. I was very disappointed as I make loads of dishes using Good Food.

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  • 28 October 2008

    tastytash rated and commented on this recipe

    3 stars

    The fennel in this dish was absolutely lovely and went really well with the salmon. It was a quick and healthy mid-week meal and I served it with sugar snap peas and couscous. However, there wasn't anything about the recipe that really stood out as amazing so not sure this would be a repeat recipe!

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  • 11 December 2008

    Lorraine rated and commented on this recipe

    5 stars

    I was a bit wary about cooking this, given some of the adverse comments above, but it was delicious. The fennel soaked up the lemon juice and had a fantastic flavour. I'd certainly cook it again.

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  • 25 January 2009

    michelle commented on this recipe

    Gorgeous! We loved this recipe. Simple and very tasty. For those of you who think the dish was bland, perhaps you may want to try buying fully ripened cherry tomatoes on the vine from a farm shop rather than the non tasty just ripened kind from a supermarket! We served ours with broccoli and new potatoes. The flavours of the fennel and juicy tomatoes with lemon juice, parsley and salmon was just super. It was a winner and we will definitely be serving it again.

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  • 15 May 2009

    mother*ship rated and commented on this recipe

    2 stars

    Disappointed to say I'm with Moley on this one, I really like all the ingredients but somehow this recipe added up to less than the sum of it's parts. None of my family were keen either so I don't think I'll be making it again.

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  • 18 May 2009

    debrajayne rated and commented on this recipe

    5 stars

    I've never cooked with fennel before but will certainly be using it again. This recipe was easy and delicious. The fennel and tomato worked beautifully with the salmon.

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  • 22 August 2009

    lindar rated and commented on this recipe

    5 stars

    Lovely and light mid week supper

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Gluten-free, Egg-free, Super healthy, Heart healthy, Dairy-free, Nut-free

Ingredients

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PER SERVING

398 kcalories, protein 37g, carbohydrate 5g, fat 25 g, saturated fat 5g, fibre 0g, salt 0.27 g

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