• 1 lb. Wild Caught Salmon Fillets
  • 1/3 Cup Vegetable Broth
  • 1 Large Fennel Bulb
  • 1/2 Cup Diced Onions
  • 2 Tblsp. Fresh Lemon Juice
  • 1 Tsp Dried Dill
  • Salt and Pepper


Season Salmon Fillets with salt, pepper and dried dill. Thinly lslice fennel bulb. Heat broth in frying pan. Add onions and fennel. Sautee for 3 minutes. Add lemon juice and place salmon on top of fennel. Reduce heat to low and cover. Cook for about 7 minutes or until salmon is cooked throughout. Plate and add a sprinkle of dried dill.

Serves: 4

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