Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

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(42 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

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

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…

  • 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…

  • 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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Brian 44
17th Oct, 2018
Didn't use olives, had none at the time so mixed capers and wholegrain mustard with the lemon juice, than poured over with some grinds of black pepper and it was really nice and would make again.
OLOV's picture
21st Aug, 2017
Perfect supper! I replaced lemon with lime and it was yummy-yummy
23rd Aug, 2016
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.
22nd Jun, 2016
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
15th Dec, 2015
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.
3rd Apr, 2015
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
4th Jun, 2014
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
24th Jan, 2014
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
15th Jan, 2014
Bland & disappointing, not worth trying.
25th Jun, 2013
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.


19th May, 2016
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?
11th Mar, 2015
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.
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