Spring is here, which means we can start thinking about cooking with beautiful, fresh food. Try this gorgeous and easy salmon dish, best served as a share plate, from online grocer


  • 1 large fennel bulb, thinly sliced

  • 500g boneless salmon fillet whole

  • 175g cherry tomatoes

  • 2 tablespoons chopped flat leaf parsley

  • The zest and juice of 1 large lemon

  • Small handful of black olives

  • 1 tablespoon (40ml) olive oil

  • Cracked pepper to taste


  • 1.

    Heat oven to 180°c fan (gas 160°c).

  • 2.

    Toss fennel, tomatoes, lemon zest, half the parsley, and oil in a bowl. Spread over a baking paper lined oven proof dish and tie or scrunch each end of baking paper to make a boat like basket. Bake for 10 minutes.

  • 3.

    Place your salmon fillet on top of your veggies, and scatter with parsley. Pour over lemon juice and season with cracked pepper. Place back in the oven to bake for 12-15 minutes more until the fish is just cooked.

  • 4.

    Serve in the boat and sprinkle your salmon with remaining fresh parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 382kj
  • Fat Total 26g
  • Saturated Fat 5g
  • Protein 27g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 136mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TIP: This dish will really shine with a side boiled, salted spuds coated in olive oil and white vinegar

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