This is a very flavourful, interesting and healthy way to serve wild salmon. Salmon is a very good source of Omega 3 fatty acids. Fennel is a unique and nutritious vegetable that adds a licorice type flavor.
Prep time: 20 minutes
Cooking time: 25 minutes
Servings: 2 to 4
2 medium large fennel bulbs, with fronds (feathery leaves)
zest and juice of 2 small lemons (or 1 large lemon)
2 Tbsp Italian parsley, chopped
1 cup sweet red pepper, chopped (approx. 1 medium pepper)
1 – 2 Tbsp olive oil
2 to 4 wild salmon fillets, approx. 175 g each
3 – 4 cups water, boiling & ½ tsp salt
coconut oil (to grease the baking dish)
- Heat the oven to 350 degrees F.
- Lightly oil a shallow oven proof baking dish with the coconut oil
- Trim the fronds from the fennel, chop roughly and set aside
- Zest the lemon(s), placing the zest into a bowl with the fennel fronds. Mix in the chopped parsley.
- Juice the lemon(s) and set the juice aside
- Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook the fennel in the boiling salted water for 10 minutes. Drain.
- Place the fennel in the baking dish along with the chopped red pepper. Arrange them to cover the bottom of the dish. Drizzle with olive oil and bake for 10 minutes.
- Add the salmon fillets to the baked fennel and red pepper, nestling it among the vegetables; sprinkle with desired amount of lemon juice. Bake for 15 minutes (or until the salmon is cooked through)
- Serve, garnishing with the fennel fronds, lemon zest and parsley mixture. (Excess lemon juice can be drizzled on the salmon, if desired)