Salmon with Beans, Tomatoes and Vegetable

Ingredients

• 300 g white beans (drained weight; canned)
• 6 tomatoes
• 375 g fennel (1.5 fennel bulbs)
• 1 Garlic clove
• 2 tbsp olive oil
• 125 ml Vegetable broth
• Salt
• Pepper
• 400 g salmon fillet (4 fillets)
• 2 tbsp lemon juice
• 15 g whole wheat flour (1 tbsp)
• 1.5 tsp fennel seeds
• 4 sprigs dill
• 1 Organic lemon

Instructions

1. 1.

   Drain the beans, rinse and let them drain. Boil tomatoes briefly, strain, cool, peel, quarter, seed and dice.

2. 2.

   Clean the fennel bulbs, wash and slice into thin strips.

3. 3.

   Peel and finely chop the garlic. Heat 1 tbsp oil in a pan. Sauté the garlic over medium heat until translucent. Add the fennel strips and cook for 3–4 minutes. Then add the beans and tomatoes, deglaze with broth, season with salt and pepper, and simmer over medium heat for about 5 minutes.

4. 4.

   Meanwhile rinse salmon fillets under cold water, pat dry, season with salt and pepper. Drizzle with lemon juice and dust with flour.

5. 5.

   Heat the remaining oil in a pan. Cook the fish fillets over medium heat until golden brown on all sides, about 5 minutes. Add fennel seeds and cook the fish at low heat, turning occasionally, for about 5 minutes until translucent.

6. 6.

   Meanwhile wash dill, shake dry and trim the tips. Wash lemon hot, pat dry and cut into wedges.

7. 7.

   Plate the vegetables and salmon fillets on four plates and garnish with dill and lemon wedges.