Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

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(28 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
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  • 2 medium fennel bulb
    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

    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.

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Comments (29)

hyperion's picture

I enjoyed this recipe. The baked fennel and tomatoes were especially tasty - fennel is not an ingredient I would ever normally use.

The meal was easy to prepare and I'll use this recipe again. I served it up with new potatoes and broccoli.

One point to note: I didn't realise that only the lemon zest is mixed with the parsley and fennel fronds. The lemon juice is poured on the salmon. So my garnish didn't work as well as it should have. I won't make that mistake next time.

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


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.