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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• 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.

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• 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.

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• 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.

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• 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.

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• lindar

  22 August 2009

  lindar rated and commented on this recipe

  

  Lovely and light mid week supper

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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

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, salt 0.27 g

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