Baked Salmon with Fennel and Tomatoes

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven to preheat at 180°C (or 160°C if using a fan oven), which is equivalent to gas mark 4. This ensures that the oven reaches the right temperature for even cooking when you're ready to bake the dish.

2. 2

   Prepare the Fennel

   6 min

   Take the fennel and carefully remove the fronds, setting them aside for later use. Cut each fennel bulb in half vertically, then slice each half into three evenly sized wedges to ensure they cook uniformly.

3. 3

   Blanch the Fennel Wedges

   10 min

   In a pot of boiling salted water, add the fennel wedges and let them cook for about 10 minutes. You want the fennel to be tender but still slightly crisp; once done, drain them thoroughly to remove excess moisture.

4. 4

   Chop the Fennel Fronds

   5 min

   Take the reserved fennel fronds and roughly chop them. In a mixing bowl, combine the chopped fronds with parsley and the zest of the lemon to create a fragrant herb mixture that will enhance the dish's flavor.

5. 5

   Arrange Vegetables in Dish

   5 min

   In a shallow ovenproof dish, layer the drained fennel wedges evenly across the bottom. Top them with the cherry tomatoes, and then drizzle the entire mixture with olive oil to help with flavor and moisture. Bake this combination for about 10 minutes to allow the flavors to meld.

6. 6

   Add Salmon and Lemon Juice

   14 min

   Carefully place the salmon fillet on top of the baked vegetables in the dish. Drizzle the fillet with fresh lemon juice to add brightness, then return the dish to the oven and bake for an additional 15 minutes, or until the salmon is opaque and flakes easily with a fork.

7. 7

   Garnish and Serve

   4 min

   Once the salmon is cooked, remove the dish from the oven and sprinkle the herb mixture over the top for a fresh finish. Serve the dish warm, adding black olives on the side for an extra burst of flavor as desired.

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