Baked Salmon With Fennel And Tomatoes

1. 1

   Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.

2. 2

   Cook in boiling salted water for 10 mins then drain well.

3. 3

   Chop the fennel fronds roughly then mix with the parsely and lemon zest.

4. 4

   Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.

5. 5

   Drizzle with olive oil then bake for 10 minutes

6. 6

   Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.

7. 7

   Scatter over the parsley, zest and fennel leaves and serve.

* Per serving · 4 servings · Values may vary.

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