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Baked salmon with fennel & tomatoes

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  • Fennel - 2 medium
  • Parsley - 2 tbs chopped
  • Lemon - Juice of 1
  • Cherry Tomatoes - 175g
  • Olive Oil - 1 tbs
  • Salmon - 350g
  • Black Olives - to serve

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  • 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.

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