Wild salmon fillets on fennel vegetables

Ingredients for 2 servings:

• 250 g wild salmon fillet(s)
• 2 fennel bulbs, fresh
• 1 medium-sized onion(s), diced
• 1 organic lemon(s)
• Sea salt or rock salt, natural
• Pepper, mixed, finely and freshly ground
• 3 tbsp olive oil, cold pressed
• 2 rosemary sprigs, fresh
• 80 g olives, black
• 125 g cherry tomatoes, halved
• Lemon pepper, coarse, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

hearty-aromatic, very digestible and Mediterranean

Rinse the wild salmon fillets with cold water, pat dry, and drizzle with freshly squeezed lemon juice, if desired. Cut the fennel bulbs into thin wedges. Season the fillets with mixed pepper and salt. Heat the oil in a non-stick pan over medium heat and cook the fillets with the lid on for about 10 minutes on each side. Remove from the pan and keep warm. Fry the fennel and onions for about 10-15 minutes. Wash the rosemary and tear off all but a small amount. Fry with the tomatoes and olives 5 minutes before the end of the cooking time. Carefully stir-fry and season with salt and mixed pepper. Finally, add the fish and let it simmer briefly. Before serving, sprinkle the fillets with lemon pepper and garnish with the remaining rosemary. Suitable alternatives to wild salmon are pollock, cod, or monkfish.