dinner · dairy-free
Salmon with roasted tomatoes and fennel seed
Cherry tomatoes roasted with crushed fennel seed until jammy, with salmon added to the same tray.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 425°F (220°C). Crush the fennel seeds and toss them with the halved tomatoes, half the oil and salt.
-
2
Roast the tomatoes for 10 minutes.
-
3
Brush the salmon with the remaining oil, add it to the tray and roast until it reaches 145°F (63°C).
-
4
Splash the tomatoes with the vinegar and serve them with the fish.
