Baked Salmon with Fennel & Tomatoes
Tender baked salmon nestled among fennel and cherry tomatoes, finished with lemon, parsley, and black olives.
- 35 min
- 430 kcal
- Keto
- British
- Seafood
- Low-carb
Mellowpan tip: Every timed step gets its own timer in cook mode.
Ingredients
For 2 servings
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Steps
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Step 1:
Heat the oven to 180C/fan 160C/gas 4.
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Step 2:
Trim the fronds from the fennel and set them aside.
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Step 3:
Cut the fennel bulbs in half, then cut each half into 3 wedges.
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Step 4:
Cook the fennel in boiling salted water for 10 minutes, then drain well.
10 min -
Step 5:
Roughly chop the fennel fronds, then mix them with the parsley and lemon zest.
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Step 6:
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.
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Step 7:
Drizzle with olive oil, then bake for 10 minutes.
10 min -
Step 8:
Nestle the salmon among the vegetables and sprinkle with lemon juice.
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Step 9:
Bake for 15 minutes more, until the fish is just cooked.
15 min -
Step 10:
Scatter over the parsley mixture and serve with black olives.
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