Baked salmon with fennel & tomatoes

Chauffer oven to 180C/fan 160C/gas 4

Trim the fronds from the fennel and set aside

Couper the fennel bulbs in half, then Couper each half into 3 wedges

Cuire in boiling salted water for 10 mins, then Égoutter well

Hacher the fennel fronds roughly, then Mélanger with the Persil and Citron zest.

Étaler the drained fennel over a shallow ovenproof dish, then Ajouter the tomatoes

Drizzle with Huile d'olive, then Cuire au four for 10 mins

Nestle the Saumon among the veg, sprinkle with Citron juice, then Cuire au four 15 mins more until the Poisson is just cooked

Scatter over the Persil and Servir.