Baked salmon with fennel & tomatoes

Ingredients

• 2 medium Fennel
• 2 tbs chopped Parsley
• Juice of 1 Lemon
• 175g Cherry Tomatoes
• 1 tbs Olive Oil
• 350g Salmon
• to serve Black Olives

Instructions

1. Preheat the oven to 180°C (160°C fan). Remove the fronds from the fennel bulbs and set them aside. Cut the bulbs in half, then slice each half into three wedges.
2. Bring a large pot of salted water to a boil. Add the fennel wedges and cook for about 10 minutes, until just tender. Drain thoroughly.
3. Roughly chop the reserved fennel fronds and mix them with the chopped parsley and lemon zest.
4. Spread the drained fennel evenly in a shallow ovenproof dish. Add the cherry tomatoes, drizzle with olive oil, and gently toss. Bake for 10 minutes to soften the vegetables.
5. Remove the dish from the oven and nestle the salmon pieces among the vegetables. Drizzle the salmon with lemon juice and return to the oven for a further 15 minutes, until the fish is just cooked through.
6. Sprinkle with the herb and zest mixture, add black olives if desired, and serve immediately.

instructions_source: editorial-classic