britisheasy

Baked salmon with fennel & tomatoes

Name: Baked salmon with fennel & tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: british
Ingredients: 2 medium Fennel; 2 tbs chopped Parsley; Juice of 1 Lemon; 175 g Cherry Tomatoes; 1 tbs Olive Oil; 350 g Salmon; to serve Black Olives

A classic British seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

129

cal / serving

Save to Pinterest

Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as British Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/7745/baked-salmon-with-fennel-and-tomatoes

Ingredients

2 mediumFennel
2 tbs choppedParsley
Juice of 1Lemon
175 gCherry Tomatoes
1 tbsOlive Oil
350 gSalmon
to serveBlack Olives

Instructions

01
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. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
02
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. 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. Scatter over the parsley and serve.