This is an extremely light and simple dish that creates a delicious combination by using very few ingredients. It's basically salmon infused with fennel aromas lying on a fennel bed, everything oven-baked and spiced only with salt and pepper to allow the fennel and salmon's flavors to shine through better. Full of protein and fiber but very low on calories. Perfect for the main course in hot weather. Enjoy.
Last year: Café con leche (Spanish strong coffee with milk).
Two years ago: Peach and vanilla cream pie.
Three years ago: Lemon and artichoke spaghetti (vegan).
Four years ago: Baby making and no cooking :).
Ingredients (serves 2):
- 4 salmon fillets
- 2 small fennel bulbs (or a large one)
- salt and pepper
- olive oil
Wash and thinly slice the fennel. Reserve the leaves (the dill-resembling bits). Get an oven-proof dish and rub its bottom with a little olive oil. Arrange the fennel slices on the bottom.
Rub the salmon with olive oil, salt and pepper to taste. Put them on top of the fennel and top them with the minced fennel leaves:
Put the dish in the oven and bake for 25-30 minutes. Take out and arrange two pieces of salmon and half the fennel on each plate. It's done, dig in! :)
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