Baked salmon with fennel & tomatoes

Ingredients

• 2 pcsFennel
• 2 tbspParsley
• 1 pcsLemon
• 175 gCherry tomato
• 1 tbspOlive oil
• 350 gSalmon
• 50 gOlives
• 1 tspSalt

Instructions

1. 1

   Prepare

   • Preheat the oven to 180°C (160°C fan).
   • Trim and reserve the fennel fronds. Halve the fennel bulbs and cut each half into 3 wedges.
   • Cook the fennel wedges in boiling salted water for 10 minutes, then drain well.
   • Roughly chop the fennel fronds and mix with the chopped parsley and lemon zest.
2. 2

   Roast the vegetables

   • Spread the drained fennel in a shallow ovenproof dish and add the cherry tomatoes.
   • Drizzle with olive oil and bake for 10 minutes.
3. 3

   Finish the salmon & serve

   • Nestle the salmon among the vegetables, sprinkle with lemon juice and bake a further 15 minutes until the fish is just cooked.
   • Scatter the parsley-fennel mixture over the top and serve with black olives.