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
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Join the waitlist Not nowIngredients
Main ingredient
- 1.2 lb salmon
Fresh & other
- 3 fennels
- Juice of 1 lemon
- 9 oz cherry tomatoes
- to serve black olive
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (1): parsley
- 3 tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F (325°F for a fan oven).
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Trim the fronds from the fennel.
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Set aside.
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Cut the fennel bulbs in half.
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Cut each half into 3 wedges.
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Heat in boiling salted water for 10 mins.
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Drain well.
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Chop the fennel fronds roughly.
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Mix with the parsley and lemon zest.
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Spread your drained fennel over a shallow ovenproof dish.
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Add the tomatoes.
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Drizzle with olive oil.
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Bake for 10 mins.
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Nestle the salmon among the veg.
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Sprinkle with lemon juice.
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Cook in the oven 15 mins more until the fish is cooked.
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Scatter over the parsley.
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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
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.