Baked Salmon with Fennel & Tomatoes
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Baked Salmon with Fennel & Tomatoes

Delicate salmon fillet nestled among caramelized fennel wedges and burst cherry tomatoes, kissed with bright lemon and fresh parsley—a light yet luxurious dish that comes together in under 40 minutes with minimal effort but maximum flavor.

⏱️50 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🍲 Middag🐟 Fisk🦐 Skaldjur

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Preheat oven to 180°C (160°C fan/gas 4).
  2. 2
    Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges.
  3. 3
    Cook the fennel wedges in boiling salted water for 10 minutes, then drain well.
  4. 4
    Roughly chop the reserved fennel fronds and mix with the parsley and lemon zest.
  5. 5
    Spread the drained fennel over a shallow ovenproof dish and add the cherry tomatoes. Drizzle with olive oil and bake for 10 minutes.
  6. 6
    Nestle the salmon among the vegetables, sprinkle with lemon juice, and bake for 15 minutes more until the fish is cooked through.
  7. 7
    Scatter the parsley-fennel frond mixture over the dish and serve.