Baked Wild Alaskan Salmon with Cherry Tomatoes, Fennel and Dill

This recipe for two works perfectly for a Valentines Day meal. It is deliciously simple and will give you maximum flavour with minimum fuss.

Baked Wild Alaskan Salmon recipe with Cherry Tomatoes, Fennel and Dill. Healthy and easy fish recipe


  • 2 x 125-150g (5-6oz) frozen wild Alaskan salmon fillets
  • 1 small fennel bulb, finely sliced
  • 6 cherry tomatoes
  • 2 slices lemon
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 tbsp fresh dill, chopped

How to Make

Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5.

Cut out 2 x 30cm (12 inch) squares of foil or baking parchment

Place a frozen Alaskan salmon fillet onto the centre of each piece of foil or parchment. Share the fennel, tomatoes, lemon slices and lemon juice between the parcels.

Sprinkle with olive oil, then season with a little salt and pepper

Fold the foil or parchment over the fish and vegetables, scrunching it up to seal tightly.

Place on baking sheets and bake for 20-22 minutes

Unwrap the parcels and check that the fish is cooked – the flesh should flake easily when tested with a fork. Serve, sprinkled with chopped dill

Cook’s tips

  • For a change – use one small sliced red onion and two sliced celery sticks instead of fennel. If using thawed or fresh fish fillets, reduce the cooking time to 10-12 minutes.
  • Prepare ahead – For stress free preparation, choose frozen wild Alaskan salmon which can be bought ahead and cooked from frozen. Select small, evenly sized fillets as these will cook quickly on the night.
  • Presentation is everything! – Sockeye is one of the most commonly available species of wild Alaskan salmon and has a naturally bright red colour, ideal for bringing some romantic, rosy hues to the plate. In addition to this, opening the baked parcels at the table will release delicious steam, creating some theatre as you serve up your spectacular dish

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Recipe credit: Alaska Seafood Marketing Institute
Photo credit: Steve Lee

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