Baked Salmon With Fennel Vine Ripened Cherry Tomatoes

You are here: Home / Recipes / Baked Salmon With Fennel Vine Ripened Cherry Tomatoes

Baked Salmon With Fennel Vine Ripened Cherry Tomatoes

Baked Salmon With Fennel Vine Ripened Cherry Tomatoes

No ratings yet
Add to My Collection
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 3 hours
Course Dinner, Main Course
Servings 1
Calories 249 kcal

Ingredients
  

  • 1 side of salmon skin on
  • 2 bulbs of fennel trimmed
  • 2 bunches ripe cherry tomatoes
  • 1 lemon
  • dried dill
  • ½ tsp Celtic salt
  • ¼ tsp ground pepper

Instructions
 

  • Pre-heat oven to 190°C
  • Debone salmon fillet with needle nosed pliers. In mortar and pestle crush salt pepper and dill, rub mix over surface of salmon. Cover and leave in fridge for 3 hours.
  • Chop fennel roughly, toss in a little oil and season. On large flat oven tray place foil, arrange fennel into fillet shape and place salmon on top.
  • In a small mixing bowl add zest of lemon juice and olive oil, mix and drizzle over top of the salmon.
  • Pull up sides of foil and fold end up to meet sides, fold over 3 times to form sealed pocket. Make sure foil does not touch salmon.
  • Bake for 30 minutes and unfold pocket open up and bake for further 10 minutes. Fennel should be soft and salmon should be pinkish in the middle.
  • Serve with fresh tomatoes and a little salad.

Notes

You will need a length of tin foil 10cm longer than
salmon fillet.

Nutrition

Calories: 249kcalCarbohydrates: 2gProtein: 34gFat: 11gSaturated Fat: 2gCholesterol: 94mgSodium: 1242mgPotassium: 883mgSugar: 1gVitamin A: 156IUVitamin C: 4mgCalcium: 47mgIron: 2mg
Keyword salmon
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

0:00
0:00