Fennel and vegetable pan with salmon fillet

Name: Fennel and vegetable pan with salmon fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red onions; 2 small zucchini; 2 Carrots; 2 small fennel tubers; 600 g Salmon fillet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Organic Lemon; 1 TABLESPOON Flour; 100 g Cream cheese; 2 TEASPOONS Vegetable broth (instant)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red onions
2 small zucchini
2 Carrots
2 small fennel tubers
600 g Salmon fillet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Organic Lemon
1 TABLESPOON Flour
100 g Cream cheese
2 TEASPOONS Vegetable broth (instant)

Directions

1
Onions peel, in strips cut. Clean or peel, wash and slice the zucchini and carrots. Clean and wash the fennel and put some tender green aside. Halve the fennel and cut out the stalk.
2
Cut the fennel crosswise into strips. Wash salmon fillet, dab dry and cut into 4 pieces.
3
Heat 1 tablespoon of oil in a large pan with a lid. Sauté the salmon fillet on each side for about 2 minutes. Season with salt and pepper. Take out.
4
Heat 2 tablespoons of oil in the frying fat. Fry the prepared vegetables for about 10 minutes, turning them over. Wash lemon hot and finely grate peel. Squeeze the lemon. Season vegetables with salt and pepper. Dust with flour and sauté briefly.
5
Stir in just under 400 ml water, cream cheese, lemon juice and stock. Place the salmon on the vegetables and simmer covered for about 5 minutes. Season to taste with salt and pepper. Chop the fennel greens and sprinkle over the salmon.