התמונה להמחשה בלבדBaked salmon with fennel & tomatoes
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. An elegant, balanced fish dish that pairs the delicacy of fresh salmon fillet with the unique aroma of roasted fennel and the sweetness of blistered cherry tomatoes.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat oven to 180C/fan 160C/gas
- 2Trim 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.
- 3Spread 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.
Nutrition
- Calories
- 304
- Protein
- 18g
- Carbs
- 2.8g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For beautifully soft and tender fennel, ensure you slice it very thinly and coat well in olive oil and salt before roasting; this allows it to caramelise perfectly alongside the salmon. Try adding Kalamata olives or a little lemon zest for a deeper Mediterranean flavour. The children can help by arranging the colourful tomatoes around the fish before it goes into the oven.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. An elegant, balanced fish dish that pairs the delicacy of fresh salmon fillet with the unique aroma of roasted fennel and the sweetness of blistered cherry tomatoes.
