Lemony Salmon with Fennel

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2

Two things I love...lemons and fennel combine for a knock-out weeknight recipe with Salmon. It's fresh, quick and tasty. Serve with our Tizona by Bokisch Picpoul Blanc or classic Albariño!

Ingredients

2 salmon fillets
2 lemons
1 head of fennel
Bokisch extra virgin olive oil

Instructions

Preheat the oven to 400 degrees.
Thinly slice one lemon into rounds (save the other for juice)
Core and thinly slice the fennel bulb. Save some of the tender fronds for garnish.
Use an oven proof pan to sauté the slice lemon and fennel in olive oil until caramelized but not crispy. Add lemon juice or a splash of wine if you need some liquid.
Salt the salmon fillet and place on top of the sauteed lemony fennel.
Place the entire frying pan into the oven to bake for about 7-10 minutes. (If you don't have an oven proof frying pan, then just cover with a lid and cook on the stovetop until the salmon is done.)
Serve with a squeeze of lemon juice and garnish with the fennel fronds.