Fennel – Salmon – Spaghettini

Ingredients for 4 servings:

• 2 small fennel
• 2 tbsp butter
• 200 ml vegetable stock
• 500 g salmon fillet(s)
• ½ cup crème fraîche
• 1 tbsp lemon juice
• 2 tbsp dill, fresh
• Salt and pepper, freshly ground
• 400 g spaghetti (spaghettini)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Ideal for pregnancy and breastfeeding

Halve the fennel, remove the stalk, wash the vegetables, and cut into thin strips. Set the fennel greens aside. Sauté the fennel strips in a pan with hot butter for about 3 minutes, add the vegetable stock, and cook for 5 to 10 minutes. Season with salt and pepper. Cook the spaghettini in plenty of salted water. Dice the salmon fillet, add it to the sauce, and cook for 3 to 4 minutes, until the salmon is tender. Stir in the crème fraîche. Season with salt, lemon juice, and pepper. Chop the dill and fennel greens, sprinkle over the top, and serve with the spaghettini. The omega-3 fatty acids in the salmon and the folic acid in the fennel make this dish super healthy for pregnancy. It also contains no gas-inducing ingredients, which can be important while breastfeeding. We also like this dish because the fennel makes it lighter than the usual salmon cream sauce with pasta.