Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

Prep: 20 mins Cook: 25 mins


Serves 2
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Nutrition and extra info

  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free
  • Healthy

Nutrition: per serving

  • kcal398
  • fat25g
  • saturates5g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein37g
  • salt0.27g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 medium fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 tbsp chopped flat-leaf parsley
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 175g cherry tomato
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 salmon fillet, about 175g each
  • few black olives (optional)


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (28)

tidysue's picture

We enjoyed this I will make it again. Forgot the olives though so hopefully remember to use them next time. Added some parsley from the garden. Easy to make and felt really healthy.

Jane Bryant's picture

This dish is divine, my new favourite meal ! So simple, healthy and delicious. I don't add olives and have used lime zest/juice when I had ran out of lemon.

zuzle77's picture

Forgot to add the olives therefore it ended bland a bit but added coarsely grounded black pepper to make it more interesting. I agree to previous comment - there is no need for boiling the fennel for 10mins - 5' should be enough. Adding to My Good Food though:)

koolk_2009's picture

This recipe obviously splits opinion! I loved it, perfect as it is although I did add a bit of garlic to the topping. Will try it again with the olives.

Ian off of Coventry's picture

Good and quick. After boiling the fennel was not too aniseedy - but 10 minutes is too long. 5 minutes then add to the other ingredients. Added a hint of ginger, thought the salmon/fennel/tomato was an interesting combo

Sarah Keane's picture

Bland & disappointing, not worth trying.

rallychick's picture

Delicious!! I halved the olive oil and added a dash of red wine vinegar to the salmon, I also added a few chilli flakes into the veg/salmon. Very easy to make.

nataliasupernova's picture

Flavours were underwhelming. I couldn't taste the fennel flavour in the fish and it became too bland and squishy after 10 mins boiling. Maybe needs lemon zest too and a stronger flavour herb perhaps. Wouldn't make again

20september97's picture

Sorry, really not for me this one.

indiannut1978's picture

I tried this recipe last night. I could tell by reading the ingredients it was going to be bland but l loved the basic ingredients so l changed it slightly. Cooking the fennel for 10 minutes is way too long, 5 mins in salted boiling water is sufficient, keeps it succulent! I added to the chopped fennel and cherry tomatoes a clove of garlic, a couple of tables spoons of passata, a few splashes of balsamic vinegar, and a sprinkling of fennel seeds. I also kept to the recipe here by adding lemon juice, olive oil and parsley. Baked for 30 mins then placed the salmon on top with a drizzle of olive oil and seasoning, covered with foil and baked again till salmon just cooked. The foil stopped the base from drying out and kept it juicy.

It was absolutely delicious and zero effort, and very healthy !

taandem's picture

Excellent recipe! Packed with flavours. Just add a bit of salt to your veggies and the fish before you bake them... Delicious!

nadiac's picture

Delicious, manageable and tasty for a crowd. Our 3 year old loved it.

wendyashton's picture

Really lovely dish and easy all in one recipe which can just be left in the oven. I had some large on the vine tomatoes to use up and so cut them into wedges.

millinovak's picture

I added a few shallots to the fennel and tomatoes and served the dish with rice and cavello nero. Fantastic!

ehodne's picture

perfect! Loved the taste of lemon and the fennel. My husband loved it too.

shudie's picture

We loved this and will definitely make again.
We used basil instead of parsley and Truss tomatoes quartered and served with pan fried haloumi instead of the fish.

Shreckle's picture

Not really the same dish is it? Lol :)

ohmygosh's picture

you could take the fennel out that is what i did

1william's picture

This was a lovely, light meal. My husband and I both enjoyed the combination of fennel and salmon. The lemon gave it a fresh taste. Will be making this again

buona_forchetta's picture



Questions (1)

rosjennings's picture

Very tasty, but when do you add the fennel fronds and lemon zest, and when would you add the optional olives? Are they only for garnish?

Tips (1)

simes69's picture

This is very nice served with rice. I rinsed long grain rice then cooked it in the reserved water from cooking the fennel, adding a vegetable stock cube, a teaspoon of turmeric, and a pinch of salt and pepper.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.