British cuisine
Baked salmon with fennel & tomatoes
Savor succulent baked salmon infused with the aromatic notes of fennel and ripe tomatoes.
This exquisite British dinner features perfectly baked salmon, complemented by the sweet crunch of fennel and tangy tomatoes. Its delicate yet robust flavors make it a delightful match for a crisp white wine and a side of quinoa salad.
Method
- 1
Heat 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. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- 2
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
FAQ
Is «Baked salmon with fennel & tomatoes» gluten-free?
Yes. «Baked salmon with fennel & tomatoes» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Baked salmon with fennel & tomatoes»?
One serving has 563 kcal, 23.9 g carbs, 32.2 g protein and 36.1 g fat. The recipe makes 3 servings.
Is «Baked salmon with fennel & tomatoes» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.