Baked Salmon with Fennel & Tomatoes

Ingredients

• 2 medium fennel bulbs
• 2 tbsp chopped parsley
• 1 lemon, juiced
• 175g cherry tomatoes
• 1 tbsp olive oil
• 350g salmon
• Black olives, to serve

Method

Heat the oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the bulbs in half, then each half into 3 wedges. Cook in boiling salted water for 10 minutes, then drain well. Chop the fronds and mix with the parsley and lemon zest. Spread the fennel over a shallow ovenproof dish, add the tomatoes, drizzle with olive oil and bake for 10 minutes. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 minutes more until just cooked. Scatter with the herbs and olives and serve.