Salmon & Fennel Bake with a Parmesan, Pumpkin Seed & Sourdough Crust
Salmon is an amazing source of quality protein and omega 3, both of which are important nutrients for regulating the nervous system and lowering inflammation. Combine this with fennel which aids digestion, and leeks which feed our health gut bacteria, and you’ve created a nourishing and restorative meal. This recipe can easily be multiplied to serve a crowd, just simply use a bigger baking dish!
Servings: 4
Time: 45 minutes
Ingredients
1 tsp fennel seeds 1 tbsp butter or olive oil 1 white onion, peeled and diced 1 leek, finely sliced
3 garlic cloves, crushed
2 fennel bulbs, ends and core removed, finely sliced handful kale leaves, torn
150ml white wine
200g crème fraîche
½ cup frozen peas
4 salmon fillets, skin removed
squeeze lemon juice
salt and pepper to taste
Toppings:
grated parmesan
sourdough breadcrumbs
pumpkin/seeds
Serving suggestions:
leafy greens/green beans
mashed potato/celeriac
Method
Preheat the oven to 180C fan.
In a large heavy-bottomed pan, toast the fennel seeds for 2 minutes, being careful not to burn.
Add the butter and saute the onion for 5 minutes, then add the leeks, garlic, fennel and kale and cook for another 2 minutes.
Reduce the heat cover and cook for a further 10 minutes until the fennel is turning tender.
Add the white wine, reduce it by half, then stir through the crème fraîche and the peas. Bring to the boil for 30 seconds then remove from the heat.
Season with salt and pepper then transfer the mixture to a baking dish (ignore if you are already using an ovenproof pan).
Nestle the salmon fillets amongst the fennel mixture and squeeze over a little lemon juice.
Top with sourdough breadcrumbs, grated parmesan and some seeds then bake in the oven for 15 minutes until the breadcrumbs are golden and the salmon is just flaking apart.
Serve immediately with some greens and mashed potato.