British · Seafood
Baked salmon with fennel & tomatoes
Fresh salmon fillets baked with roasted fennel wedges and tomatoes, finished with lemon juice and fresh herbs. This healthy Mediterranean-inspired dish combines delicate fish with aromatic vegetables for a light yet satisfying meal.
The Method
Instructions
First things first, let's get that oven warmed up to 180C or fan 160C , which is the same as gas mark 4 . While the oven is heating, grab your fennel bulbs and carefully trim off the fronds. Don't throw those away just yet, we'll use them later for a lovely fresh garnish. Now, cut the fennel bulbs in half, and then slice each half into three wedges. This will help them cook evenly and soak up all the lovely flavors.
Pop those fennel wedges into a pot of boiling salted water , and let them cook away for about 10 minutes . You want them tender but still holding their shape, so keeping an eye on them around the 10 minute mark is a good idea. Once they're done, drain them really well; you don't want any extra water watering down your dish.
While the fennel is cooking, grab the trimmed fennel fronds and give them a rough chop. Mix those with some fresh parsley and the zest of a lemon. This combo will add a burst of freshness and brightness at the end, which really lifts the whole dish.
Next, spread the drained fennel wedges evenly over the bottom of a shallow, oven safe dish. Scatter your cherry tomatoes on top; these will soften and release their sweet, juicy flavor as they roast. Drizzle everything generously with olive oil; this will help the vegetables caramelize and add a lovely richness.
Pop the dish into the oven for about 10 minutes . This gives the fennel and tomatoes a chance to start roasting and develop some flavor before we add the salmon.
After those 10 minutes are up, carefully nestle your salmon fillets among the roasted vegetables. Give the fish a gentle squeeze of fresh lemon juice to brighten it up and add a touch of zing. Return the dish to the oven and bake for another 15 minutes or until the salmon is just cooked through,flaky and tender but not dry. Keep an eye on it, as cooking times can vary based on the thickness of your fillets.
Once everything is cooked, scatter over the parsley and fennel frond mixture you prepared earlier. This fresh herb topping adds a lovely aromatic finish and a pop of color. Serve it straight from the dish, and enjoy the delightful combination of tender salmon, sweet roasted tomatoes, and the subtle aniseed flavor of fennel.
Pop those fennel wedges into a pot of boiling salted water , and let them cook away for about 10 minutes . You want them tender but still holding their shape, so keeping an eye on them around the 10 minute mark is a good idea. Once they're done, drain them really well; you don't want any extra water watering down your dish.
While the fennel is cooking, grab the trimmed fennel fronds and give them a rough chop. Mix those with some fresh parsley and the zest of a lemon. This combo will add a burst of freshness and brightness at the end, which really lifts the whole dish.
Next, spread the drained fennel wedges evenly over the bottom of a shallow, oven safe dish. Scatter your cherry tomatoes on top; these will soften and release their sweet, juicy flavor as they roast. Drizzle everything generously with olive oil; this will help the vegetables caramelize and add a lovely richness.
Pop the dish into the oven for about 10 minutes . This gives the fennel and tomatoes a chance to start roasting and develop some flavor before we add the salmon.
After those 10 minutes are up, carefully nestle your salmon fillets among the roasted vegetables. Give the fish a gentle squeeze of fresh lemon juice to brighten it up and add a touch of zing. Return the dish to the oven and bake for another 15 minutes or until the salmon is just cooked through,flaky and tender but not dry. Keep an eye on it, as cooking times can vary based on the thickness of your fillets.
Once everything is cooked, scatter over the parsley and fennel frond mixture you prepared earlier. This fresh herb topping adds a lovely aromatic finish and a pop of color. Serve it straight from the dish, and enjoy the delightful combination of tender salmon, sweet roasted tomatoes, and the subtle aniseed flavor of fennel.
Pairs Well With
