'Roast Salmon with Fennel, Parsley and Tomato' Recipe | Cook the Book

Serves: 8 Save

Ingredients (8)

  • 1 seven-pound whole salmon, scaled, cleaned and gutted
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 2 fennel bulbs, finely sliced
  • 6 ripe tomatoes, roughly chopped
  • Small bunch of fresh flat-leaf parsley, coarsely chopped
  • 2 lemons, very thinly sliced
  • 1 teaspoon fennel seeds

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