Salmon with Sweet Potatoes, Fennel and Tomatoes

 

Serves 4

Preparation: 20 mins

Cook: 30 mins

 

 

Easy to prepare and ideal light meal for lunch or supper inspired by BBC Good Food.

 

 

Ingredients
 

• 2 medium fennel bulbs

• 2 Spanish Onions, peeled and sliced

• One large Sweet Potato, or two small ones, peeled and sliced into bite size pieces

• Juice 1 lemon

• 400g cherry tomatoes

• 1 tbsp olive oil

• 4 salmon fillets, about 175g each

• few black olives (optional)

 

For the topping:

• 4 heaped tablespoons of fresh or frozen breadcrumbs

• Parsley or other herbs, fresh or dried

• 2 fat cloves garlic, peeled and minced

• 4 knobs of butter or drizzle of olive oil

• Fronds of fennel

• Zest of one lemon

 

 

 

Method

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1. Heat oven to 190C/fan 

2. Trim the fronds from the fennel and set aside.  
    

3. Assemble the topping ingredients plus the fennel and whizz in a food processor until roughly chopped. 
    

4. Cut the fennel bulbs in half, then cut each half into 3 wedges.    Cook in boiling salted water for 10 mins, then drain well.
    

5. Fry the onions in olive oil and add the sweet potato and fennel and place a lid on the dish and bake for about 15 minutes.
    

6. Nestle the salmon among the veg, toss the cherry tomatoes amongst the salmon, sprinkle with lemon juice, season and then sprinkle the topping on top of each salmon slice and either drizzle some olive oil or place a knob of butter on each one.
    

7. Bake 18 - 20 mins more until the fish is just cooked, the topping should be golden.
    

8. Serve with fresh green beans.