Salmon with Tomato-Fennel Vegetables

Ingredients

• 1 Red Onion
• 2 bulbs fennel
• 2 Tomatoes
• 2 sprigs thyme
• 30 g Walnuts (2 tbsp)
• 4 tbsp olive oil
• Salt
• Pepper
• Cayenne pepper
• 250 g salmon fillet (2 salmon fillets)
• 0.5 tsp Herbes de Provence

Instructions

1. 1.

   Peel the onion, halve it and slice it into strips. Clean the fennel, wash it, cut off the stalk, halve it and slice it into strips. Clean the tomatoes, wash them and chop them finely. Wash the thyme, shake it dry and pluck the leaves. Roughly chop the walnuts.

2. 2.

   Heat 2 tbsp of oil in a pan and sauté the onion strips with the fennel for 5 minutes over medium heat. Add the nuts and tomatoes and sauté for another 5 minutes, pour in 2 tbsp of water and simmer covered for about 5 minutes over low heat. Season with salt, pepper, thyme and cayenne pepper.

3. 3.

   Rinse the salmon fillets, pat them dry and season them with salt. Heat the remaining oil in a pan, pan-fry the salmon fillets on both sides for 3 minutes at medium heat and season with Herbes de Provence, salt and pepper. Serve the salmon fillet on top of the vegetables.