Baked Salmon with Fennel & Tomatoes

Ingredients

• 2fennel, medium bulbs; fronds reserved
• 2 tbspparsley, chopped
• 1lemon, zest and juice
• 175 gcherry tomatoes
• 1 tbspolive oil
• 350 gsalmon, fillets
• black olives, to serve

Method

1. 1

   Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the bulbs in half, then into 3 wedges each. Boil in salted water for 10 minutes, then drain well.

2. 2

   Roughly chop the fennel fronds and mix with the parsley and lemon zest.

3. 3

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

4. 4

   Nestle the salmon among the vegetables, sprinkle with lemon juice and bake for 15 minutes more until the fish is just cooked through.

5. 5

   Scatter over the parsley and fennel frond mixture. Serve with black olives.