Dinner · British

Baked Salmon with Fennel & Tomatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 25, 2026

This is a fuss-free sheet-style bake that lets fennel, sweet cherry tomatoes, and salmon do all the work. Everything roasts together while you set the table, and a bright lemon-parsley scatter ties it together. Perfect for a relaxed dinner that still feels a little special.

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Baked Salmon with Fennel & Tomatoes

Why you'll love this

  • One dish, minimal washing up
  • Light but satisfying dinner that feels special
  • Fennel, tomato, and lemon are a fresh, bright combo
  • Ready in under an hour with mostly hands-off time

EveryDayMeal recipe

Baked Salmon with Fennel & Tomatoes

Prep
10m
Cook
35m
Total
45m
Serves
2
Level
Easy

Ingredients

  • 2 medium Fennel bulbs, fronds reserved
  • 2 tbsp Chopped fresh parsley
  • 1 Lemon, zested and juiced
  • 175g Cherry tomatoes
  • 1 tbsp Olive oil
  • 350g Salmon fillet
  • Black olives, to serve

Equipment

  • Saucepan
  • Colander
  • Shallow ovenproof dish
  • Fish slice or spatula
  • Microplane or zester

Instructions

  1. Heat the oven to 180C/160C fan/gas 4. Snip off the fennel fronds and keep them for later.
  2. Halve each fennel bulb, then cut each half into 3 wedges. Boil in salted water for 10 minutes, then drain well.
  3. Roughly chop the reserved fronds and stir together with the parsley and lemon zest. Set aside.
  4. Spread the drained fennel across a shallow ovenproof dish and add the cherry tomatoes. Drizzle with the olive oil and bake for 10 minutes.
  5. Tuck the salmon among the vegetables, squeeze over the lemon juice, and bake for 15 minutes more, until the fish flakes easily.
  6. Scatter over the parsley mixture, add black olives, and serve.

Tips from the kitchen

  • Drain the parboiled fennel really well so it roasts rather than steams in the dish.
  • Salmon is done when it flakes easily and reaches 52-54C in the thickest part for moist results.
  • Cut the fennel wedges evenly so they soften at the same rate.
  • Use a shallow dish so the tomatoes blister and the fennel catches a little colour.

Estimated nutrition per serving: 420 cal · 35g protein · 12g carbs · 26g fat

Make it your own

  • Swap salmon for trout or cod fillets (adjust bake time to thickness).
  • No fennel? Use thickly sliced courgette or quartered baby potatoes (parboil potatoes longer).
  • Add capers or a pinch of chilli flakes for extra punch.

Storing & make-ahead

Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or eat cold flaked over salad. Not suitable for freezing once cooked.

Good to know

How do I know the salmon is cooked?
It should flake easily with a fork and look opaque through the middle. For accuracy, aim for 52-54C in the thickest part.
Can I skip parboiling the fennel?
It is best not to. Fennel is dense and the 10-minute boil ensures it turns tender in the oven rather than staying tough.
Can I make this for more people?
Yes. Double the ingredients and spread across a larger dish or two so everything roasts in a single layer.
What should I serve with it?
Crusty bread, new potatoes, or a simple green salad all work well to soak up the juices.

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