Baked Salmon with Fennel & Tomatoes
Succulent roasted salmon nestled alongside sweet blistered cherry tomatoes and aniseedy braised fennel.
Ingredients
2 medium fennel bulbs, halved and cut into wedges2 pack
2 tbsp chopped fresh flat-leaf parsley30g
Juice and zest of 1 lemon1 unit
175g cherry tomatoes250g
1 tbsp olive oil500ml
350g salmon fillets2 x 170g
Handful of pitted black olives, to serve340g
Method
- 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.
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £5.77 of it is what this recipe actually uses.
Find it in store
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Tesco Asda
£11.04 est. · serves 2