Salmon with Fennel
The Salmon with Fennel from Spoonsparrow delivers many omega‑3 fatty acids and tastes wonderfully aromatic.
Ingredients
- 800 g small waxy potatoes
- 600 g fennel
- 600 g salmon fillet
- Salt
- Pepper (freshly ground)
- 2 untreated lemons
- 30 g Butter
- 1 tbsp grainy mustard
Instructions
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1.
Peel, wash and cook the potatoes in salted water for about 25 minutes. Trim and slice the fennel, keeping the greens aside; add the fennel to the pot halfway through the potato cooking time.
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2.
Cut the salmon fillet into portions, season with salt and pepper, and place in a greased baking dish. Wash the lemons, slice them, and lay the slices over the fish. Bake in a preheated oven at 180°C (middle rack) for about 15 minutes.
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3.
Drain the potatoes and fennel. Melt the butter, stir in the mustard, then toss the potatoes and fennel briefly in this mixture and season with salt and pepper. Sprinkle with chopped fennel greens and plate with the salmon.
