Baked salmon with fennel & tomatoes

Instructions

1- Heat oven to 180C/fan 160C/gas 4.

2- Trim the fronds from the fennel and set aside.

3- Cut the fennel bulbs in half, then cut each half into 3 wedges.

4- Cook in boiling salted water for 10 mins, then drain well.

5- Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

6- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.

7- Drizzle with olive oil, then bake for 10 mins.

8- Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked.

9- Scatter over the parsley and serve.