Baked salmon with fennel & tomatoes
Dinner · 350 kcal
This baked salmon with fennel & tomatoes is a balanced dinner idea with about 350 kcal, 25 g of protein, 12 g of fat and 30 g of carbs per serving. It's quick to make, and you can log it from a photo in an AI calorie counting app to stay on track.
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📋 Ingredients
- 2 medium Fennel
- 2 tbs chopped Parsley
- Juice of 1 Lemon
- 175g Cherry Tomatoes
- 1 tbs Olive Oil
- 350g Salmon
- to serve Black Olives
📖 Instructions
- 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
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