Recipe byThe ZestyPlate Kitchen
Tender baked salmon over aniseed fennel and sweet cherry tomatoes, brightened with lemon and parsley, a light one-dish supper.
Here salmon bakes on a bed of softened fennel and sweet roasted cherry tomatoes, finished with a scatter of lemon and herbs and a handful of black olives. It's a light, good-looking supper that all happens in one dish, and it feels far more special than the short ingredient list lets on.
Jump to recipe
Prep 15 min
Cook 35 min
Total 50 min
Easy
Scale:
- 2 medium Fennel
- 2 tbs chopped Parsley
- Juice of 1 Lemon
- 175g Cherry Tomatoes
- 1 tbs Olive Oil
- 350g Salmon
- to serve Black Olives
Nutrition (per serving)
520
kcal
40g
Protein
21g
Carbs
31g
Fat
Estimated per serving. How we calculate this.
Tags:
Paleo Keto HighFat Baking LowCarbs
Preparation
- Heat the oven to 180C/160C fan/gas 4. Trim the fronds from the fennel and set them aside, then halve the bulbs and cut each half into 3 wedges.
- Cook the fennel in boiling salted water for 10 minutes, then drain it well.
- Roughly chop the reserved fronds and mix them 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.
- Settle the salmon among the vegetables, sprinkle over the lemon juice, and bake for a further 15 minutes 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 ready.
- Pull the salmon out as soon as it turns opaque and flakes; left longer it dries out.
- Keep the feathery fennel fronds and mix them with the parsley for a fresh aniseed lift at the end.
- Squeeze a little lemon over the hot fish to sharpen the whole dish.
Frequently Asked Questions
Yes, individual fillets are fine. Just adjust the baking time to suit their thickness.
Thinly sliced courgette or leek makes a good swap, parboiled the same way to give you a tender base.
It should be just opaque through the middle and flake easily with a fork. Take it out before it dries.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!