Mediterranean Baked Salmon with Fennel and Cherry Tomatoes, Quick and Easy

Juicy salmon rests on crisply roasted fennel and sweet cherry tomatoes, seasoned with lemon, garlic and fresh dill. The whole sheet pan goes into the oven and needs little attention.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 300 g Salmon fillet with skin
• 1 Stück Fennel bulb
• 200 g Cherry tomatoes
• 1 Stück Organic lemon
• 2 Stück Garlic cloves
• 3 EL Olive oil
• 1 Bund Dill
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
2. Trim the fennel, halve the bulb, remove the core and cut into thin wedges. Finely chop the garlic cloves.
3. Spread the fennel wedges on the baking sheet with 2 tbsp olive oil, salt and pepper and pre-roast for 10 minutes.
4. Wash and halve the cherry tomatoes and add them with the garlic to the fennel. Roast everything for another 8 minutes.
5. Scrub the lemon under hot water, finely grate the zest and squeeze out half of the juice. Coarsely chop the dill.
6. Pat the salmon dry, season with salt and pepper and place it skin side down on the vegetables. Drizzle with the remaining olive oil.
7. Slide the baking sheet into the oven for 12 to 15 minutes, until the salmon is cooked through but still slightly glassy at the center.
8. Sprinkle the salmon with the lemon zest, lemon juice and dill and serve directly on the vegetables.