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 lemonzest.
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.