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🍽️ Salmon with Feta on Fennel Potatoes

631 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon fillet (skinless)
• 2 tbsp lemon juice
• salt
• pepper (from a grinder)
• 2 fennel bulbs
• 800 g potatoes
• 1 bunch dill
• 2 tbsp oil
• 1 tsp fennel seeds
• 200 g feta
• 12 stalks lemongrass (for garnish)

Instructions

1. 1. Rinse the salmon fillet under running water and pat it dry with a kitchen towel.
2. 2. Cut the fish into four equal portions.
3. 3. Drizzle the salmon pieces with lemon juice.
4. 4. Season the fish with salt and pepper.
5. 5. Wash the fennel and remove the tough cores.
6. 6. Slice the fennel lengthwise into very thin slices.
7. 7. Set aside a small amount of the green fennel fronds for later.
8. 8. Peel the potatoes.
9. 9. Cut the potatoes into cubes of about 1.5 centimeters.
10. 10. Wash the dill and shake off excess water.
11. 11. Pluck the fine dill tips from the stems.
12. 12. Mix the dill tips with the reserved fennel fronds.
13. 13. Finely chop the herb mixture.
14. 14. Heat the oil in a pan.
15. 15. Add the sliced fennel to the hot pan.
16. 16. Sauté the fennel briefly.
17. 17. Add the potato cubes to the pan.
18. 18. Season the vegetables with salt and pepper.
19. 19. Pour about 300 milliliters of water into the pan.
20. 20. Add fennel seeds.
21. 21. Season the mixture again with salt and pepper to taste.
22. 22. Simmer everything for about 5 minutes.
23. 23. Place the seasoned salmon pieces on top of the fennel vegetables.
24. 24. Sprinkle the chopped herb mixture over the fish.
25. 25. Crumble the feta cheese over the dish.
26. 26. Simmer the dish for another 6 to 8 minutes over low heat.
27. 27. Garnish the finished dish with lemon grass if desired.
28. 28. Serve the food in bowls.

Nutrition per serving

• kcal: 631
• Protein: 44 g · Fett/Fat: 34 g · Carbs: 36 g