Baked salmon with fennel & tomatoes
A comforting British seafood built around fennel, parsley and cherry tomatoes — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 9 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 9 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat oven to 180C/fan 160C/gas 4.
- Trim the fronds from the fennel and set aside.
- Cut the fennel bulbs in half, then cut each half into 3 wedges.
- Cook in boiling salted water for 10 mins, then drain well.
- Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.
- Drizzle with olive oil, then bake for 10 mins.
- Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked.
- Scatter over the parsley and serve.
You'll use: Oven · Saucepan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Baked salmon with fennel & tomatoes
- Bakewell tart Dessert
- Apple Frangipan Tart Dessert
- Smoky Lentil Chili with Squash Vegetarian
- Christmas Pudding Flapjack Dessert
Tips & common questions
How long does Baked salmon with fennel & tomatoes take to make?
About 65 minutes from start to finish — an estimate based on the 9 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Baked salmon with fennel & tomatoes via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.