Baked salmon with fennel & tomatoes

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lorraine

  11 December 2008

  Lorraine rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• michelle

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mother*ship

  15 May 2009

  mother*ship rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• debrajayne

  18 May 2009

  debrajayne rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lindar

  22 August 2009

  lindar rated and commented on this recipe

  

  Lovely and light mid week supper

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lau

  30 November 2009

  Lau rated and commented on this recipe

  

  Perfect

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zoe7284

  28 January 2010

  Zoe7284 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nobu

  19 February 2010

  nobu rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne Vriens

  24 February 2010

  Anne Vriens rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jax

  16 March 2010

  jax rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  13 May 2010

  Jane rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cc

  28 August 2010

  cc rated and commented on this recipe

  

  you could take the fennel out that is what i did

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shudie

  23 August 2011

  shudie rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elho

  22 November 2011

  elho rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• millinovak

  22 December 2011

  millinovak rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy

  02 January 2012

  Wendy rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7745/

http://www.bbcgoodfood.com/recipes/7745/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation 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, sugar 5g, salt 0.27 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.