Baked Salmon With Fennel and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Salmon is perfect with aniseed-scented roasted fennel and sweet sharp cherry tomatoes. You can splash over a dash or pernod with the lemon juice if you like. Ingredients:
2 fennel bulbs |
2 tablespoons flat leaf parsley, chopped |
1 lemon, zest and juice |
6 ounces cherry tomatoes |
1 tablespoon olive oil |
2 salmon fillets, about 6 oz each |
6 black olives (optional) |
Directions:
1. Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
2. Cook in boiling salted water for 10 mins then drain well.
3. Chop the fennel fronds roughly then mix with the parsely and lemon zest.
4. Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
5. Drizzle with olive oil then bake for 10 minutes
6. Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
7. Scatter over the parsley, zest and fennel leaves and serve.
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