Tender baked salmon nestled among aniseed fennel and sweet cherry tomatoes, brightened with lemon and parsley — a light, elegant one-dish supper.
This baked salmon sits on a bed of softened fennel and sweet roasted tomatoes, finished with a bright lemon-and-herb scatter and salty black olives. It's a light, elegant one-dish dinner that feels special yet takes barely any effort.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 2 medium Fennel
- 2 tbs chopped Parsley
- Juice of 1 Lemon
- 175g Cherry Tomatoes
- 1 tbs Olive Oil
- 350g Salmon
- to serve Black Olives
Tags:
Paleo Keto HighFat Baking LowCarbsVideo
Preparation
- Heat the oven to 180C/160C fan/gas 4. Trim the fronds from the fennel and set aside, then halve the bulbs and cut each half into 3 wedges.
- Cook the fennel in boiling salted water for 10 minutes, then drain well.
- Roughly chop the reserved fronds and mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, add the tomatoes, drizzle with olive oil, and bake for 10 minutes.
- Nestle the salmon among the vegetables, sprinkle with lemon juice, and bake for 15 minutes more until the fish is just cooked.
- Scatter over the parsley mixture and serve with black olives.
Tips from the ZestyPlate Kitchen
- Parboil the fennel first so it's tender and sweet by the time the fish is cooked.
- Don't overbake the salmon — pull it just as it turns opaque and flakes; it stays moist that way.
- Save the feathery fennel fronds to mix with the parsley for a fresh, aniseed lift at the end.
- A squeeze of lemon over the hot fish brightens everything beautifully.
Frequently Asked Questions
Yes — individual fillets work perfectly; just adjust the baking time to their thickness.
Try thinly sliced courgette or leek instead, parboiled the same way for a tender base.
It should be just opaque through the middle and flake easily with a fork — avoid letting it dry out.
