Gently cooked salmon on carrot, orange and fennel vegetables

Ingredients for 2 servings:

• 400 g salmon fillet(s) without skin
• 6 carrots
• 1 fennel bulb(s)
• 1 orange(s)
• 2 tsp dill, chopped
• 2 tsp sugar
• 100 ml white wine
• 1 onion(s), red
• 2 garlic cloves
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fast, healthy

Finely dice the carrots and fennel. Finely slice the onion and garlic. Heat the butter in a covered pan and sauté the vegetables for about 5 minutes until al dente. In the meantime, fillet the orange, squeeze out the membranes, and reserve the juice. Add the sugar to the vegetables and caramelize briefly. Season with salt and pepper, then deglaze with the orange juice and wine. Divide the salmon into two equal-sized steaks and season with salt and pepper. Place on the vegetables and cover the pan. Sauté over medium heat for about 5 minutes. Then add the dill and sauté for another 5 minutes in the covered pan. Remove the salmon from the pan and arrange on two plates. Season the vegetables again with salt and pepper, if desired, stir in the orange segments, and serve. This goes well with tagliatelle, baguette, or rice, but you don’t really need any additional filling side dish.