Salmon with sautéed fennel and butter beans
This salmon with sautéed fennel and butter beans is a lovely, delicate dish, which is easy to make. It’s healthy, low-carb, dairy & gluten-free so fits in most diets. Serve it with boiled potatoes, mashed veggies, brown rice or a crispy salad on the side.
Ingredients
Method
- Cut the onion and fennel into thin slices.
- Heat the oil, then gently sauté the onion and fennel over low heat for 10 minutes under a lid. Stir occasionally.
- Add the vinegar and stir for a couple of minutes, then add the stock. Cook for 5 minutes, then add the beans and bring to a boil.
- Put the salmon fillets on top, squeeze the lemon juice on top, then season with salt and pepper.
- Scatter most of the dill over the dish.
- Put the lid on and cook for another 5-7 minutes, until the fish is tender. (The exact time depends on the thickness of the fish).
- Stir in the dill and serve.