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Serves: 2
Two things I love...lemons and fennel combine for a knock-out weeknight recipe with Salmon. It's fresh, quick and tasty. Serve with our Tizona by Bokisch Picpoul Blanc or classic Albariño!
Ingredients
- 2 salmon fillets
- 2 lemons
- 1 head of fennel
- Bokisch extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees.
- Thinly slice one lemon into rounds (save the other for juice)
- Core and thinly slice the fennel bulb. Save some of the tender fronds for garnish.
- Use an oven proof pan to sauté the slice lemon and fennel in olive oil until caramelized but not crispy. Add lemon juice or a splash of wine if you need some liquid.
- Salt the salmon fillet and place on top of the sauteed lemony fennel.
- Place the entire frying pan into the oven to bake for about 7-10 minutes. (If you don't have an oven proof frying pan, then just cover with a lid and cook on the stovetop until the salmon is done.)
- Serve with a squeeze of lemon juice and garnish with the fennel fronds.
