Salmon fillet with datterini tomatoes

Theo Randall cooks together sweet datterini tomatoes with capers and olives and braised fennel to give ordinary salmon a taste of Mediterranean sunshine
By Theo Randall
Salmon fillet with datterini tomatoes
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the braised fennel

  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 bulbs fennel, tough outer layers removed, chopped into eighths

For the salmon

  • 2 X salmon fillets
  • 2 tbsp olive oil
  • 100 g datterini or baby plum tomatoes, cut in half, seeds removed
  • 25 g Taggiasche olives
  • 20 g capers, drained
  • 1 tbsp chopped, fresh flatleaf parsley
  • 1 large head of fennel
  • 250 g spinach
  • 1/2 tsp chopped garlic
  • 1/2 lemon, juice only


1. For the braised fennel: heat the olive oil in a pan and fry the garlic for 1-2 minutes, or until softened. Add the fennel to the pan with a dash of water, then cook slowly over a low heat for 20 minutes, or until the fennel is softened and browned.

2. Preheat the oven to 190C/gas mark 5.

3. For the salmon: season the salmon fillets with salt and freshly ground black pepper and rub over with olive oil. Heat an ovenproof frying pan until smoking, then sear the salmon on both sides for 1-2 minutes, or until golden-brown all over.

4. Add the tomatoes, olives and capers to the pan with the salmon, then place into the oven for 7-8 minutes, or until the salmon is just cooked through. Add the garlic and parsley to the pan, then set aside to rest for one minute.

5. To serve, spoon the braised fennel onto serving plates and lay the salmon fillets alongside. Spoon over the tomatoes, olives and capers and drizzle over some of the pan juices.

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