Baked salmon with fennel & tomatoes
Seafood
British
Paleo
Keto
HighFat
Baking
LowCarbs
Youtube Tutorial
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Fennel : 2 medium
- - Parsley : 2 tbs chopped
- - Lemon : Juice of 1
- - Cherry Tomatoes : 175g
- - Olive Oil : 1 tbs
- - Salmon : 350g
- - Black Olives : to serve
Instructions
1 - Heat oven to 180C/fan 160C/gas 4.
2 - Trim the fronds from the fennel and set aside.
3 - Cut the fennel bulbs in half, then cut each half into 3 wedges.
4 - Cook in boiling salted water for 10 mins, then drain well.
5 - Chop the fennel fronds roughly, then mix with the parsley and lemon zest.