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Charred salmon with fennel & olive salad

Charred salmon with fennel & olive salad Recipe

  • 2 large fennel bulbs
  • 6 ripe tomatoes
  • zest and juice 1 lemon
  • 3 tbsp extra-virgin olive oil , plus extra to serve
  • 100g black olives , pitted
  • 1 tbsp capers , drained
  • 600g 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
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