Salmon dishes are always a firm favourite, whether for a get-together with friends or a family dinner. Baked salmon with fennel and tomates has the perfect balance between healthy and hearty that we all love. The licorice flavour of the fennel, cuts through the richness of the salmon and the tomatoes add a decadent sticky sweetness.
Packed full of omega-3 and lycopenes baked salmon with fennel and tomates is full of goodness as well as flavour!
Ingredients:
- 2 medium Fennel bulbs
- 2 tbs chopped Parsley
- Juice of 1 Lemon
- 175g Cherry Tomatoes
- 1 tbs Olive Oil
- 350g Salmon (sustainable if possble)
- to serve Black Olives
Method:
Heat the oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook them in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with half the parsley and lemon zest.
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins.
Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Sprinkle over the remaining parsley, black olives and serve.
Best Side Dishes for Salmon
Rice is alway a healthy and light accompaniment for salmon, choose a nutty and chewy brown rice if you want extra fibre and a complex carb. If you’re not worried about the calories then use roast potaotes or dauphinoise add a touch of luxury to your baked salmon with fennel and tomatoes. And, if you really want to add to that then a creamy sauce would bring all the elements of the dish together.
In terms of vegetables, then choose your favourites but green beans and asparagus would be perfect bedfellows.
So what are you waiting for…get cooking!
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