Baked salmon with fennel & tomatoes

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Good Food

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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

Latest comments and suggestions

• Ryans Grub

  19 October 2008

  Ryans Grub rated and commented on this recipe

  

  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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• Moley

  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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• tastytash

  28 October 2008

  tastytash rated and commented on this recipe

  

  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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Ingredients

• 2 medium fennel bulbs
• 2 tbsp chopped flat-leaf parsley
• zest and juice 1 lemon
• 175g cherry tomatoes
• 1 tbsp olive oil
• 2 salmon fillets , about 175g each
• few black olives (optional)

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 20 mins

Cook 25 mins

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

Ingredients

• 2 medium fennel bulbs
• 2 tbsp chopped flat-leaf parsley
• zest and juice 1 lemon
• 175g cherry tomatoes
• 1 tbsp olive oil
• 2 salmon fillets , about 175g each
• few black olives (optional)

PER SERVING

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

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