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🍽️ Salmon with Tomato and Fennel Vegetables

563 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 2 fennel bulbs
• 2 tomatoes
• 2 sprigs thyme
• 30 g walnuts (2 tbsp)
• 4 tbsp olive oil
• salt
• pepper
• cayenne pepper
• 250 g salmon fillet (2 salmon fillets)
• 0.5 tsp herbs de Provence

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Thoroughly wash the fennel.
4. 4. Remove the hard base (core) from the bottom of the fennel.
5. 5. Cut the fennel in half.
6. 6. Cut the fennel halves into thin strips.
7. 7. Wash the tomatoes.
8. 8. Cut the tomatoes into small cubes.
9. 9. Wash the thyme sprigs.
10. 10. Shake the thyme sprigs dry.
11. 11. Pluck the small thyme leaves off the stems.
12. 12. Roughly chop the walnut kernels.
13. 13. Heat two tablespoons of oil in a pan.
14. 14. Add the onion strips and fennel to the hot pan.
15. 15. Sauté the vegetables for five minutes over medium heat.
16. 16. Add the chopped walnuts and tomato cubes.
17. 17. Continue to sauté the mixture for a short time.
18. 18. Pour two tablespoons of water into the pan.
19. 19. Cover the pan.
20. 20. Simmer the vegetables for about five minutes over low heat.
21. 21. Season the vegetables with salt, pepper, thyme, and cayenne pepper.
22. 22. Rinse the salmon fillets under running water.
23. 23. Pat the salmon fillets dry with a kitchen towel.
24. 24. Lightly salt the salmon fillets.
25. 25. Heat the remaining oil in a clean pan.
26. 26. Fry the salmon fillets on one side for three minutes over medium heat.
27. 27. Turn the fillets and fry them on the other side for another three minutes.
28. 28. Season the salmon with Herbs de Provence, salt, and pepper.
29. 29. Place the cooked salmon fillets on top of the vegetables.

Nutrition per serving

• kcal: 563
• Protein: 32 g · Fett/Fat: 44 g · Carbs: 11 g