Baked Salmon with Fennel & Tomatoes

Ingredients

• 4 fennel bulbs
• 4 tbsp parsley
• 1 lemon
• 350 g cherry tomatoes
• 2 tbsp olive oil
• 700 g salmon fillets
• ¼ cup black olives (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 180C (350F). Trim fennel fronds and set aside. Cut fennel bulbs into wedges.
2. Boil salted water and cook fennel wedges for 10 minutes until tender-crisp; drain well.
3. Chop fennel fronds finely and mix with chopped parsley and lemon zest from half a lemon.
4. Spread drained fennel and cherry tomatoes in a shallow ovenproof dish. Drizzle with 1 tablespoon olive oil and bake for 10 minutes.
5. Nestle salmon fillets among the vegetables. Squeeze fresh lemon juice over the salmon and vegetables. Drizzle with remaining 1 tablespoon olive oil.
6. Bake for another 15 minutes, or until salmon is cooked through and flakes easily.
7. Scatter the parsley-fennel frond mixture over the dish. Season with salt and pepper to taste.
8. Serve immediately, optionally garnished with black olives.