Baked salmon with fennel & tomatoes — Quick
Love experimenting with new cuisines? Try this baked salmon with fennel & fresh tomatoes — a seafood specialty from British.
Ingredients
- 2 medium Fennel
- 2 tbs cutped Parsley
- Juice of 1 lime
- 175g Cherry fresh tomatoes
- 1 tbs Olive cooking oil
- 350g Salmon
- to present Black Olives
Method
comforting 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. prepare in gentle bcooking oiling sea salted liquid for 10 mins, then drain well. cut the fennel fronds roughly, then combine with the parsley and lime zest.
apply the drained fennel over a shallow ovenproof dish, then include the fresh tomatoes. low-fatly pour with olive cooking oil, then bake for 10 mins. Nestle the salmon among the veg, dust with lime juice, then bake 15 mins more until the seafood is just prepareed. Scatter over the parsley and present.
Source: TheMealDB (reformatted).
Tip: Use fresh ingredients for the best aroma and texture.
Ideal for lunchboxes, picnics, or cozy dinner nights.
