Baked Salmon With Fennel and Tomatoes

Ingredients

• 2 fennel bulbs
• 2 tablespoons flat leaf parsley, chopped
• 1 lemon, zest and juice
• 6 ounces cherry tomatoes
• 1 tablespoon olive oil
• 2 salmon fillets, about 6 oz each
• 6 black olives (optional)

Directions

1. 1

   Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.

2. 2

   Cook in boiling salted water for 10 mins then drain well.

3. 3

   Chop the fennel fronds roughly then mix with the parsely and lemon zest.

4. 4

   Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.

5. 5

   Drizzle with olive oil then bake for 10 minutes

6. 6

   Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.

7. 7

   Scatter over the parsley, zest and fennel leaves and serve.