Baked Salmon with Fennel and Tomatoes

Steps

1. Preheat the oven to 180°C (160°C fan) or gas mark 4.
2. Remove the fronds from the fennel and set them aside. Cut the fennel bulbs in half, then slice each half into 3 wedges.
3. Boil the fennel wedges in salted water for about 10 minutes, then drain thoroughly.
4. Roughly chop the reserved fennel fronds and combine them with parsley and the zest of lemon.
5. Arrange the drained fennel in a shallow ovenproof dish, followed by the cherry tomatoes. Drizzle with olive oil and bake for 10 minutes.
6. Place the salmon fillet among the vegetables and drizzle with lemon juice. Bake for an additional 15 minutes or until the salmon is just cooked.
7. Garnish with the parsley mixture and serve, adding black olives as desired.