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Baked Salmon With Fennel And Tomatoes

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Ingredients
  Fennel bulbs 2 Medium
  Flat-leaf parsley 2 Tablespoon, chopped
  Lemon 1 , zested and juiced
  Cherry tomatoes 6 Ounce (175 Gram)
  Olive oil 1 Tablespoon
  Salmon fillets 12 Ounce (2 Fillets, 175 Gram / 6 Ounce Each)
Directions

GETTING READY
1) Preheat the oven to 180°C/fan 160°C/gas mark 4.
2) Trim the fronds from the fennel and chop them coarsely.
3) Halve the fennel bulbs, then slice each half into 3 wedges.

MAKING
4) In a pan, cook the fennel in boiling salted water for 10 minutes, then drain thoroughly.
5) In abowl, combine the fennel fronds with the parsley and lemon zest.
6) In a shallow ovenproof dish, spread the drained fennel.
7) Then add the tomatoes and drizzle with olive oil.
8) Bake in the preheated oven for 10 minutes.
9) Place the salmon between the vegetables and sprinkle with the lemon juice.
10) Bake for another 15 minutes until the fish is just cooked.

SERVING
11) Sprinkle with the parsley and serve the Baked Salmon with Fennel and Tomatoes immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
2

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