Yesterday evening, I invented this lovely healthy fish dinner! Doesn’t it look just amazingly beautiful?
Let’s see how I made it:
Recipe: For 2 persons
* For the salmon:
2 pieces of salmon fillets, each about 150 gr
2 thinly sliced lemon rounds. each cut up into 2, pits removed
2-3 tablespoons of chopped fresh dill, so about 1.5 tablespoons per salmon piece
Maldon sea salt flakes
* For the veggies:
1 can of white beans, well rinsed & drained
1/2 huge red bell pepper, deseeded & cut up into strips
2 fat cloves of garlic, peeled & finely chopped
1/2-1 teaspoon of dried Provençal herbs
Maldon sea salt
250-300 ml of a hot veggie stock
2 medium fennel bulbs, hard core & tubes cut off, cut up into strips, thicker & thinner one’s
- Preheat your oven to 200°C 400°F) for 10 minutes. Grease an oven pan with some sunflower oil & place your salmon pieces in it, skin-side down. Season with some black pepper & sea salt. Make a few slashes into the top of each salmon piece. Stuff your dill in it & over the rest of the salmon top too. Place 2 half slices of lemon over the top & place into the heated oven. Roast for about 15 minutes until just tender. Turn oven off.
- At the same time, take your Creuset pot & heat up. When hot, add some drizzles of sunflower oil. Add chopped garlic, red pepper strips & fry for about 5 minutes, stirring often. Now, add chopped fennel & stir everything through. Season with about 8 grins of black pepper & some sea salt. Stir round into the pot. Place fitted lid on & let it fry for about 10 minutes, stirring from time to time. After this time, some of your veggies are cooked through & some are not quite there yet. Add drained beans to the pot & stir. Add hot stock & instantly put the lid back on, for creating an extra steam effect. After 5 minutes or so, your veggies will be ready. Now, check your seasoning one last time. I added another 10 grins of pepper a few pinches of salt. The flavor is now divine!
- Plate up, like photo above! The beans & fennel are hearthy but oh so yummy & the red bell peppers make it a bit sweet. The roasted salmon besides it, is just so good with the freshness of the added dill & lemon. I just squeeze my roasted lemon parts over my cooked salmon! Divine! Enjoy with a good glass of white Sauvignon wine, on the side! 🙂 Yum Yum!