Instruction

• Heat oven to 180C/fan 160C/gas 4
• Trim 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
• Spread 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