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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 wild salmon fillets
  • 1 onion
  • 1 fennel bulb
  • 1 Tbsp apple cider vinegar
  • 1 cup vegetable stock
  • 1 tin butter beans
  • Black pepper
  • ½ lemon juiced
  • 1 handful of dill chopped

Method
 

  1. Cut the onion and fennel into thin slices.
  2. Heat the oil, then gently sauté the onion and fennel over low heat for 10 minutes under a lid. Stir occasionally.
  3. 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.
  4. Put the salmon fillets on top, squeeze the lemon juice on top, then season with salt and pepper.
  5. Scatter most of the dill over the dish.
  6. 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).
  7. Stir in the dill and serve.