Italian Style Baked Salmon with Veges
Ingredients:
- Grated rind and juice of 1 lemon
- 2 tbsp chopped flat leaf parsley
- 200g cherry tomatoes
- Black olives (optional)
- 1tbs olive oil
- 2 salmon fillets
- 1 fennel
Method:
Preheat oven to 190C. Roughly chop reserved fennel fronds and place in a small bowl with lemon rind and parsley. Place blanched fennel in a shallow baking dish. Top with tomatoes and half of parsley mixture. Drizzle over oil and bake for 5 mins. Lay salmon on vegetables and pour over lemon juice. Bake for about 10 mins (adjust subject to size of salmon), until cooked. Scatter over remaining parsley mixture and olives, if using. Serve.
Where possible try using organic ingredients to ensure complete chemical free salmon with vegetables.
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