ForkwiseBaked salmon with fennel & tomatoes
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 Fennel, medium
- 2 tbsp Parsley, chopped
- Lemon (juice of 1)
- 175 g Cherry Tomatoes
- 1 tbsp Olive Oil
- 350 g Salmon
- Black Olives (to serve)
Method
- 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.
- 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.
Video
Video by Food Wishes, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Baked salmon with fennel & tomatoes by TheMealDB contributors (TheMealDB API terms) · source