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The bulbous base of the fennel plant is crunchy and slightly sweet with a subtle licorice flavor. Sautéeing fennel brings out its natural sweetness pairs well with salmon.
Servings 1 Serving
Cal 190 kcal
Protein 24 g
Carbs 7 g
Fat 7 g
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No. of Servings
Ingredients
- ¼ lb salmon fillet (wild caught )
- 4 tsp vegetable broth
- ¼ fennel bulb (chopped)
- 2 tbsp yellow onions (diced)
- 1 ½ tsp lemon juice (fresh squeezed)
- ¼ tsp dried dill
- salt and pepper (to taste)
Instructions
- Season Salmon Fillets with salt, pepper, and dried dill.
- Thinly slice fennel bulb.
- Heat broth in frying pan. Add onions and fennel. Sauté for 3 minutes.
- Add lemon juice and place salmon on top of fennel. Reduce heat to low, cover with a lid, and cook for about 7 minutes or until salmon is cooked throughout.
- Plate and add a sprinkle of dried dill.