Baked salmon with fennel & tomatoes

Ingredients

• 2 medium Fennel
• 2 tbs chopped Parsley
• Juice of 1 Lemon
• 175g Cherry Tomatoes
• 1 tbs Olive Oil
• 350g Salmon
• to serve Black Olives

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Set the oven to 180C/fan 160C/gas 4.
2. Cut the fronds off the fennel bulbs and keep them aside. Halve each bulb, then cut each half into three wedges.
3. Boil the fennel wedges in salted water for 10 mins, then drain thoroughly.
4. Roughly chop the reserved fronds and stir them together with the parsley and lemon zest.
5. Tip the drained fennel into a shallow ovenproof dish and scatter the cherry tomatoes among it.
6. Drizzle with the olive oil and bake for 10 mins.
7. Lay the salmon on top of the vegetables, squeeze over the lemon juice, and return to the oven for a further 15 mins, until the salmon is just cooked through.
8. Scatter the parsley mixture over the top and serve with black olives.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.