Baked Salmon with Fennel and Tomatoes

Name: Baked Salmon with Fennel and Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 350 g Salmon fillet; 2 pcs Fennel; 175 g Cherry tomatoes; 2 tbsp Parsley; 1 pcs Lemon; 1 tbsp Olive oil; to taste Black olives

A light and nutritious dish: juicy salmon baked with fennel, cherry tomatoes and lemon. Perfect for low-carb and keto diets.

Ingredients

350 g Salmon fillet
2 pcs Fennel
175 g Cherry tomatoes
2 tbsp Parsley
1 pcs Lemon
1 tbsp Olive oil
to taste Black olives

Instructions

Preheat the oven to 180 °C. Remove the feathery fennel fronds and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Blanch in salted water for 10 minutes and drain. Chop the fennel fronds and mix with parsley and lemon zest.
Arrange the fennel in a baking dish, add the cherry tomatoes, drizzle with olive oil and bake for 10 minutes.
Place the salmon among the vegetables, drizzle with lemon juice and bake for another 15 minutes until the fish is cooked through. Sprinkle with herbs and serve.