Cook The Book: 'Roast Salmon With Fennel, Parsley And Tomato'

• 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. Preheat oven to 400u0b0F. Rub the salmon with a little olive oil; season inside and out with salt and pepper.
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. 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.

salmon, olive oil, salt, fennel bulbs, tomatoes, flatleaf parsley, lemons, fennel seeds

Taken from www.seriouseats.com/recipes/2008/02/jamie-oliver-roast-salmon-with-fennel-parsley-and-tomato-recipe.html (may not work)