Heat 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.
40′
Total
4
Servings
easy
Effort
seafoodPaleoKetoHighFatBakingLowCarbs
Ingredients · 7
Parsley
2 tbs chopped
Produce
Lemon
Juice of 1
Produce
Cherry Tomatoes
175g
Produce
Salmon
350g
Meat & Seafood
Black Olives
to serve
Canned & Jarred
Olive Oil
1 tbs
Condiments & Sauces
Fennel
2 medium
Other
Method
1
Heat 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.
2
Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.
3
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.
4
Scatter over the parsley and serve.