Baked salmon with fennel & tomatoes

Preheat your oven to 180°C (fan 160°C, gas mark 4) to ensure it reaches the perfect heat for baking. Begin by trimming the delicate fronds from the fennel bulbs and setting them aside for later. Cut each fennel bulb in half, then slice each half into three even wedges. Blanch the wedges in boiling salted water for about 10 minutes until they become tender yet still hold their shape. Drain thoroughly to remove excess water, preventing sogginess in your baked dish. Roughly chop the reserved fennel fronds, then mix them together with the fresh parsley and finely grated lemon zest for a fragrant, herbaceous garnish. Spread the well-drained fennel wedges evenly over a shallow, ovenproof dish, and scatter the vibrant cherry tomatoes on top. Drizzle everything generously with olive oil to enrich the flavors and help caramelize the vegetables during baking. Place in the oven and roast for 10 minutes, allowing the tomatoes to soften and release their juices. Gently nestle the salmon fillets among the roasted vegetables, taking care not to overcrowd the dish. Sprinkle the salmon with fresh lemon juice for a zesty brightness that complements the richness of the fish. Return the dish to the oven and bake for an additional 15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Once baked, sprinkle the chopped parsley, fennel frond, and lemon zest mixture over the top to add color and freshness. Serve immediately, accompanied by black olives if desired, to enhance the Mediterranean flair of this wholesome and elegant meal. Tip: Avoid overcooking the salmon to maintain its moist, tender texture—keep a close eye during the final baking stage. For added depth, consider a light drizzle of good quality extra virgin olive oil just before serving.