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Ingredients

• 2 large fennel bulbs
• 6 ripe tomatoes
• zest and juice 1 lemon
• 3 tbsp extra-virgin olive oil , plus extra to serve
• 100.0g black olives , pitted
• 1 tbsp capers , drained
• 600.0g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
• 1 tbsp vegetable oil
• 2 x 20g packs flat-leaf parsley , leaves roughly chopped

Description

The Flavours Of The Fish Work Well With The Crunch Of The Aniseedy Fennel Salad

BBC Good Food