Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

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(30 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 bulbs
    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 fillets, 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, questions and tips

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11th Dec, 2016
Well that's the beauty of cookery experimentation. Adding suggestions in a constructive manner is far more complimentary to the commentator.
13th Feb, 2013
Sorry, really not for me this one.
8th Aug, 2012
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 !
13th May, 2012
Excellent recipe! Packed with flavours. Just add a bit of salt to your veggies and the fish before you bake them... Delicious!
22nd Apr, 2012
Delicious, manageable and tasty for a crowd. Our 3 year old loved it.
2nd Jan, 2012
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.
22nd Dec, 2011
I added a few shallots to the fennel and tomatoes and served the dish with rice and cavello nero. Fantastic!
22nd Nov, 2011
perfect! Loved the taste of lemon and the fennel. My husband loved it too.
23rd Aug, 2011
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.
13th Nov, 2014
Not really the same dish is it? Lol :)


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