Paleo recipe for 2 people, takes only 25 mins; recipe has fennel bulb, flat-leaf parsley, lemon, cherry tomato, olive oil, salmon fillet and black olive.
Baked salmon with fennel & tomatoes
Course: Paleo
Servings
2
servings
Prep time
20 mins
Ingredients
- Flat Leaf Parsley: 2 tbsp chopped flat-leaf parsley
- Cherry Tomato: 175g cherry tomato
- Olive Oil: 1 tbsp olive oil
- Lemon: zest and juice 1 lemon
- Salmon Fillet: 2 salmon fillets, about 175g each
- Black Olive: few black olives (optional)
- Fennel Bulb: 2 medium fennel bulbs
Directions
- 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.
