Fish Other Baking

Baked salmon with roasted fennel and tomatoes

Salmon is a anadromous fish which is born in fresh water migrates to sea and then returns from sea to fresh water to lay eggs.It is valued for its nutritional content and flavour.They can be caught wild or farmed in a in a net-cage, pond or enclosed areas. Most of the industry  uses open net-cages in the ocean to farm salmon fish.It is rich in Omega 3 fatty acids which helps to lower blood pressure and tri-glyceride levels.
They are naturally  found in North Atlantic and Pacific oceans so it is an exotic fish in India.I bought this boneless fish fillet of salmon from the super market and was totally in love with its pink firm and flaky flesh …The fennel and fresh oregano gives a fresh aroma while the lemon juice add to the tanginess.


  1. 2 to 3 fennel bulbs with leaves.
  2. Olive oil 2 tbsp
  3. Tomatoes chopped into pieces
  4. Chilly flakes (1 tbsp)
  5. Lemon Juice (2 tbsp)
  6. Sea salt (as per taste)
  7. Oregano freshly torn by hand  or dried (2 tbsp)
  1. Marinate the salmon with all the ingredients above for 20 minutes.
  2. In the mean time cut the fennel bulbs into thin slices and bake in the oven with tomatoes at around 250 degrees for 10 to 15 minutes with little salt and olive oil till they become soft and mushy
  3. coat the salmon with this mixture and bake at 200 degrees for 15 minutes flipping sides..
  4. Plate it.


Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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