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Baked salmon with fennel & tomatoes

Baked salmon with fennel & tomatoes

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A star rating of 4.4 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Nut-free
Nutrition: per serving
HighlightNutrientUnit
kcal398
fat25g
saturates5g
carbs5g
sugars5g
fibre0g
protein37g
low insalt0.27g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2008

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A star rating of 4.4 out of 5.47 ratings
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