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

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