Photo: Caroline Attwood
Baked salmon with fennel & tomatoes
7 ingredients
20 min + 25 min
Serves 2
openrecipes
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Estimated Nutrition (whole recipe, rough)
480
Calories
24g
Protein
28g
Fat
37g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium fennel bulbs
- 2 tbsp chopped flat-leaf parsley
- zest and juice 1 lemon
- 175g cherry tomatoes
- 1 tbsp olive oil
- 2 salmon fillets , about 175g each
- few black olives (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes