Baked salmon with fennel & tomatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and put to one side.
2. 2Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well.
3. 3Cut up the fennel fronds roughly, then mix with the parsley and lemon zest. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes.
4. 4Drizzle with olive oil, then bake in the oven for 10 mins. Nestle the salmon among the veg, scatter with lemon juice, then bake 15 mins more until the fish is just cooked.
5. 5ServeScatter over the parsley and serve.