Salmon, Fennel and Tomatoes
Salmon, Fennel and Tomatoes
Salmon, Fennel and Tomatoes
Serves 2
Preparation: 20 mins
Cook: 25 mins
Easy to prepare and ideal light meal for lunch or supper inspired by BBC Good Food.
Ingredients
2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomatoes
175g cherry tomatoes
1 tbsp olive oil
2 salmon fillets, about 175g each
2 salmon fillets, about 175g each
few black olives (optional)
AND THIS IS WHAT YOU DO...
- 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 with new potatoes and fresh beans.