Baked salmon with fennel & tomatoes

Name: Baked salmon with fennel & tomatoes
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Fennel; 2 tbs chopped Parsley; 1 Juice of 1 Lemon; 175 g Cherry Tomatoes; 1 tbs Olive Oil; 350 g Salmon; 1 to serve Black Olives

45 min · Serves 4 · By TheMealDB Import

British
Seafood
Paleo
Keto
HighFat
Baking
LowCarbs
Dinner
Dessert

British, Seafood, Paleo, Keto, HighFat, Baking, LowCarbs

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

2 mediumFennel
2 tbs choppedParsley
1 Juice of 1Lemon
175 gCherry Tomatoes
1 tbsOlive Oil
350 gSalmon
1 to serveBlack Olives

Method

Prep 16 min · Cook 29 min

1Heat 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.
2Spread 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.