Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

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(23 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

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

Nutrition per serving

kcalories
398
protein
37g
carbs
5g
fat
25g
saturates
5g
fibre
0g
sugar
5g
salt
0.27g

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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Method

  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.

Recipe from Good Food magazine, October 2008

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Comments

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

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

ehodne's picture
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perfect! Loved the taste of lemon and the fennel. My husband loved it too.

shudie's picture
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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.

ohmygosh's picture
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you could take the fennel out that is what i did

1william's picture
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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
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Perfect

49sandy's picture
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Lovely and light mid week supper

debrajayne's picture
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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.

mother_ship's picture
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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.

pilchard14's picture

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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