Baked Salmon with Fennel & Tomatoes

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 medium fennel bulbs
• 2 tbsp chopped flat-leaf parsley
• zest and juice 1 lemon
• 175g cherry tomatoes
• 1 tbsp olive oil
• 2 salmon fillets, about 175g each
• few black olives (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Trim the fennel bulbs, cut each in half lengthwise, then cut each half into wedges, leaving the core attached so they hold together.

2. Spread the fennel wedges in a baking dish, drizzle with half the olive oil, and roast for 10 minutes.

3. Meanwhile, zest the lemon, then juice it. Chop the parsley and mix it with the lemon zest.

4. Remove the dish from the oven. Scatter the cherry tomatoes and the olives, if using, around the fennel. Place the salmon fillets on top and drizzle with the remaining olive oil and the lemon juice.

5. Roast for 12 to 15 minutes until the thickest part of the salmon reaches 145°F (63°C) and flakes easily. Let rest for 3 minutes.

6. Scatter the parsley and lemon zest over the salmon and fennel, then serve hot from the dish.