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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 leek
  • 1 fennel
  • 1 small lemon
  • 2 wild salmon filets
  • 2 Tbsp chopped dill
  • 100 ml vegetable stock or white wine
  • To serve: pea shoots or watercress

Method
 

  1. Thinly slice the leek and fennel.
  2. 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.
  3. Add the chopped dill and put the salmon filet on top. Add the stock or wine. Season to taste.
  4. Squeeze the other half of lemon juice over the fish.
  5. Cover and sauté for 5-8 minutes, depending on the thickness of the fish.
  6. Serve on a bed of pea shoots or watercress with some dill scattered over the fish.