Baked salmon with fennel & tomatoes
A British dinner made with seafood. Ready in about 54 minutes. Difficulty: medium.
- 19 minPrep (about)
- 35 minCook (about)
- 54 minTotal time
- 4Servings
- MediumDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Main ingredient
- 6 oz salmon
Fresh & other
- 1 fennel
- Juice of 1 lemon
- 3 oz cherry tomatoes
- to serve black olive
Sauces & oils
- 1 ½ tsp olive oil
Spices & seasonings (1): parsley
- 1 tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
How to make it
Steps in our own plain words.
-
Turn the oven on to 350°F (325°F for a fan oven).
-
Trim the fronds from the fennel.
-
Set aside.
-
Cut the fennel bulbs in half.
-
Cut each half into 3 wedges.
-
Heat in boiling salted water for 10 mins.
-
Drain well.
-
Chop the fennel fronds roughly.
-
Mix with the parsley and lemon zest.
-
Spread your drained fennel over a shallow ovenproof dish.
-
Add the tomatoes.
-
Drizzle with olive oil.
-
Bake for 10 mins.
-
Nestle the salmon among the veg.
-
Sprinkle with lemon juice.
-
Cook in the oven 15 mins more until the fish is cooked.
-
Scatter over the parsley.
-
Serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More fish & seafood recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.