Fast kale pan with salmon

Name: Fast kale pan with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 500 g fresh kale (from the bag); 2 small fennel tubers; 2 Onions; 600 g Salmon fillet (without skin); 7-10 Tbsp a little + 3 tablespoons olive oil; 7-10 Tbsp grated peel and juice of 1 organic lemon; 7-10 Tbsp salt, pepper; 1/2 TEASPOON Fennel seeds and chili flakes

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
500 g fresh kale (from the bag)
2 small fennel tubers
2 Onions
600 g Salmon fillet (without skin)
7-10 Tbsp a little + 3 tablespoons olive oil
7-10 Tbsp grated peel and juice of 1 organic lemon
7-10 Tbsp salt, pepper
1/2 TEASPOON Fennel seeds and chili flakes

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the chickpeas. Clean, wash and cut the kale into bite-sized pieces. Clean, wash and cut the fennel into fine slices or wedges.
2
Onions peel and in fine cubes cut.
3
Rinse salmon fillet cold and dab dry. Place in an oiled ovenproof dish. Sprinkle with 1 tablespoon of oil and season with lemon peel, salt, pepper, fennel seeds and chilli. Bake in a hot oven for 10-12 minutes.
4
Heat 2 tablespoons of oil in a wok pan (or a large pan with a high rim). Brown the onions and well 2⁄3 fennel in it. Add cabbage and fry for about 5 minutes. Add the chickpeas. Add lemon juice and 200 ml water.
5
Simmer for about 5 minutes. Season to taste with salt and pepper. Arrange fish and rest of fennel on the vegetables.