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Baked salmon with fennel & tomatoes
British·non-vegetarian·easy

Baked salmon with fennel & tomatoes

Baked salmon with fennel and tomatoes is a dish that balances bright, herbal notes with rich, buttery fish and tender vegetables. The salmon stays moist and flaky, while the fennel softens into a delicate sweetness and the tomatoes burst with juicy acidity—all tied together by a bright citrus finish. A drizzle of balsamic glaze before baking adds a deep, caramelized sweetness that elevates every bite. Simple to prepare yet elegant enough for a dinner party, this recipe delivers layered flavors without demanding much effort.

40 min(prep 15 + cook 25)
4 servings
350 kcal
4.5

Ingredients

Nutrition

350 kcalper serving
Protein30g45%
Carbs10g15%
Fat22g33%
Fiber2g3%
Sugar3g4%

Directions

  1. 1

    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.

  2. 2

    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.

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Baked salmon with fennel & tomatoes — British, 40min | DishIndex