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

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

This one's a good one for Friday if you're going along with Lent. I doubt you have a whole salmon in the fridge at home, but this one's so easy and quick to make that you could run out and buy one or pick one up on your way home and still have it on the table before anyone gets too grumpy with hunger. The recipe is adapted from Cook with Jamie by Jamie Oliver, who points out that whole salmon is a great fish because of its fat content; even if you flub it up and overcook it, it'll still remain juicy.

  • Yield:8 to 10


  • 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


  1. 1.

    Preheat oven to 400°F. Rub the salmon with a little olive oil; season inside and out with salt and pepper.

  2. 2.

    Toss the fennel, tomatoes, parsley, and lemon together with a splash of olive oil and a pinch of salt. Stuff salmon with as much of this mixture as will fit, pile the rest of it in a roasting pan; sit salmon on top of it.

  3. 3.

    Drizzle salmon with some more olive oil; sprinkle with the fennel seeds, and bake 45 minutes. Allow salmon to rest 10 minutes before serving. Eat with a few spoonfuls of the juicy lemony fennel and tomatoes cooked underneath the fish.