Baked salmon with fennel and cherry tomatoes

• medium fennel bulbs2
• chopped flat-leaf parsley2 ст. л. tbsp
• zest and juice of 1 lemon
• cherry tomatoes↗175г g
• olive oil↗1 ст. л. tbsp
• salmon fillet↗2

  about 175 g each

• a few black olives

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C convection, gas 4). Remove the fennel fronds and set them aside. Cut the fennel bulbs in half, then slice each half into three pieces. Boil them in salted boiling water for 10 minutes, then drain well. Roughly chop the fronds, mix them with parsley and lemon zest.

2. 2

   Place the drained fennel in a shallow baking dish, spread the cherry tomatoes on top, drizzle with olive oil and bake for 10 minutes. Then arrange the salmon fillets among the vegetables, sprinkle with lemon juice, optionally add a few black olives, and bake for another 15 minutes until the fish is done. Garnish with the remaining parsley before serving.