Wild salmon with sautéed leek and fennel
This zingy wild salmon with sautéed leek and fennel is ready in just 15 minutes. It’s healthy, low-carb, low-cal and delicate. Perfect for Mother’s Day, anniversaries and other, special occasions.
Ingredients
Method
- Thinly slice the leek and fennel.
- Heat the oil and gently sauté them for 5 minutes. Add the juice of half a lemon and keep cooking, under a lid and over low heat, for another 5 minutes or so, until tender.
- Add the chopped dill and put the salmon filet on top. Add the stock or wine. Season to taste.
- Squeeze the other half of lemon juice over the fish.
- Cover and sauté for 5-8 minutes, depending on the thickness of the fish.
- Serve on a bed of pea shoots or watercress with some dill scattered over the fish.