Cook The Book: 'Roast Salmon With Fennel, Parsley And Tomato'

1. 1

   Preheat oven to 400u00b0F. Rub the salmon with a little olive oil; season inside and out with salt and pepper.

2. 2

   Toss the fennel, tomatoes, parsley, and lemon together with a splash of olive oil and a pinch of salt. Stuff salmon with as much of this mixture as will fit, pile the rest of it in a roasting pan; sit salmon on top of it.

3. 3

   Drizzle salmon with some more olive oil; sprinkle with the fennel seeds, and bake 45 minutes. Allow salmon to rest 10 minutes before serving. Eat with a few spoonfuls of the juicy lemony fennel and tomatoes cooked underneath the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.