Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

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(27 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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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Ingredients

  • 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
    Lemon

    Lemon

    le-mon

    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)

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.

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Comments (29)

buona_forchetta's picture
5

Perfect

49sandy's picture
5

Lovely and light mid week supper

debrajayne's picture
5

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
2

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.

llighton's picture
5

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.

tphotiou's picture
3

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!

moley2's picture

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.

ryan_larkan's picture
4

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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