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Ingredients
- 1 tablespoon olive oil
- 3 fennel bulbs thinly sliced, fronds reserved
- 1/2 lemon
- 1 onion peeled and thinly sliced
- 4 skinless salmon fillets 4 1/2-oz
- lemon wedges to serve
Method
- Heat the oil in a skillet on high. Cook the fennel for 6 mins, stirring, until soft and golden. Reduce the heat to low. Stir in the lemon zest and cook for 8 mins, covered, until tender. Season to taste.
- Meanwhile, place the lemon slices and onion in a microwave-safe dish. Top with salmon. Season with salt and pepper. Cover and microwave on high (1200 watts/100%) for 5 mins, or steam, until cooked.
- Spoon the braised fennel, then onion from salmon dish onto serving plates. Top with the salmon and sprinkle with reserved fronds. Serve with lemon wedges, if you like.
