Charred salmon with fennel olive salad
Ingredients
- 2 large fennel bulb
- 6 ripe tomato
- 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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