Step 1 of 5
Baked Salmon with Fennel & Tomatoes
Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the bulbs in half, then into 3 wedges each. Boil in salted water for 10 minutes, then drain well.
Step 2
Roughly chop the fennel fronds and mix with the parsley and lemon zest.
Step 3
Spread the drained fennel in a shallow ovenproof dish and add the cherry tomatoes. Drizzle with olive oil and bake for 10 minutes.
Step 4
Nestle the salmon among the vegetables, sprinkle with lemon juice and bake for 15 minutes more until the fish is just cooked through.
Step 5
Scatter over the parsley and fennel frond mixture. Serve with black olives.
