Dinner · British

Baked Salmon with Fennel and Tomatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 7, 2026

This is the kind of dinner that feels fancy but takes almost no effort. Tender salmon bakes right on top of sweet roasted fennel and juicy cherry tomatoes, all brightened with lemon and fresh parsley. It comes together in one dish, which means fewer pans to wash on a busy night.

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Baked Salmon with Fennel and Tomatoes

Why you'll love this

  • Everything bakes in one dish for easy cleanup.
  • Light, fresh, and naturally gluten-free.
  • Ready in under an hour with mostly hands-off cooking.
  • Feels like a restaurant plate but is genuinely simple.

EveryDayMeal recipe

Baked Salmon with Fennel and Tomatoes

Prep
15m
Cook
35m
Total
50m
Serves
2
Level
Easy

Ingredients

  • 2 medium fennel bulbs
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon (zest and juice)
  • 6 ounces (about 1 1/4 cups) cherry tomatoes
  • 1 tablespoon olive oil
  • 3/4 pound salmon fillets
  • 1/4 cup black olives, for serving

Equipment

  • Shallow ovenproof baking dish
  • Medium pot
  • Colander
  • Sharp knife

Instructions

  1. Heat your oven to 350 degrees F so it is fully preheated by the time you need it.
  2. Snip the feathery fronds off the fennel and set them aside for later. Cut each bulb in half, then slice each half into 3 wedges so they hold their shape while cooking.
  3. Bring a pot of salted water to a boil and simmer the fennel wedges for 10 minutes, until they start to soften. Drain them well so they do not water down the dish.
  4. Roughly chop the reserved fennel fronds and stir them together with the chopped parsley and the lemon zest. This is your finishing herb mix.
  5. Spread the drained fennel across a shallow ovenproof dish and scatter the cherry tomatoes on top. Drizzle everything with the olive oil and bake for 10 minutes, until the tomatoes begin to soften.
  6. Nestle the salmon fillets among the vegetables and squeeze the lemon juice over the fish. Bake for 15 minutes more, until the salmon flakes easily and looks just opaque in the center.
  7. Scatter the parsley and fennel frond mix over the top, add the black olives, and serve right away.

Tips from the kitchen

  • Pat the salmon dry before it goes in the oven so it roasts rather than steams.
  • Fennel is done when a fork slides in easily. If your wedges are thick, give them an extra couple of minutes in the boiling water.
  • Pull the salmon out the moment it flakes. Carryover heat will finish cooking it, and overdone salmon turns dry fast.

Estimated nutrition per serving: 380 cal · 35g protein · 12g carbs · 22g fat

Make it your own

  • Swap the salmon for firm white fish like cod or halibut, adjusting the bake time so it flakes cleanly.
  • Add thin lemon slices over the fish for a stronger citrus flavor.
  • Toss in a handful of capers with the olives for extra brininess.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 300 degree F oven just until warmed through, since salmon dries out quickly in the microwave.

Good to know

Can I skip boiling the fennel first?
Boiling softens the fennel so it finishes cooking in the same time as the fish. If you skip it, the fennel will stay crunchy and undercooked.
How do I know the salmon is done?
It should flake easily with a fork and look just opaque in the center, around 15 minutes at 350 degrees F for standard fillets.
Can I use skin-on salmon?
Yes. Place it skin side down in the dish. The skin helps hold the fillet together and lifts off easily after baking.
What should I serve with this?
Crusty bread, rice, or a simple green salad all round it out nicely and soak up the tomato juices.

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