Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Prep:20 mins
Serves 2
2 medium fennel bulbs2 tbsp chopped flat-leaf parsleyzest and juice 1 lemon175g cherry tomato1 tbsp olive oil2 salmon fillets, about 175g eachfew black olives (optional)
STEP 1Heat 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 in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.STEP 2Spread 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. Scatter over the parsley and serve.
