Blog Meal Plan Baked Salmon with Fennel and Cherry Tomatoes Baked Salmon with Fennel and Cherry Tomatoes

Baked Salmon with Fennel and Cherry Tomatoes

40 min Mediterranean Dinner Dairy freeGluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 10 ml (2 tsp)
  • Cherry tomato - 140 g (8 pcs)
  • Lemon juice - 30 ml (2 tbsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Parsley, chopped - 5 g (1 tbsp)
  • Lemon zest - 5 g (1 tsp)
  • Salmon fillet - 180 g
  • Fennel bulb - 230 g
  • Potato, boiled - 100 g
  • Black olive, pitted - 30 g

How to make:

  1. Heat the oven to 180C. Trim the fronds from the fennel and set aside. Cut the fennel bulb in half, then cut each half into 3 wedges. Cook the fennel in boiling salted water for 10 minutes then drain well and set aside
  2. Chop the fennel fronds roughly, then mix with the chopped parsley and lemon zest
  3. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes and sliced potato. Drizzle with olive oil and bake for 10 minutes
  4. Nestle the salmon among the vegetables, sprinkle with lemon juice and bake for 15 minutes more until fish is just cooked
  5. Scatter over the parsley and serve

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