- 2 tablespoons olive oil
- 1 large fennel bulb, trimmed, outer layers removed, quartered lengthways
- 500ml (2 cups) Massel chicken style liquid stock
- 4 (about 150g each) salmon fillets
- 100g frozen peas
- 1 x 400g can borlotti beans, rinsed, drained
- 2 tablespoons basil pesto
- 1/2 cup chopped fresh mint
- Extra virgin olive oil, to serve
- Step 1Preheat oven to 220°C. Heat half the olive oil in a large non-stick frying pan over medium heat. Add the fennel and cook, turning occasionally, for 15 minutes or until browned.
- Step 2Transfer fennel to a baking dish. Add enough chicken stock to come halfway up the side of the fennel. Cover and bake for 15-20 minutes or until tender.
- Step 3Meanwhile, heat remaining olive oil in the pan over medium-high heat. Season the salmon with salt and pepper. Cook, skin-side down, for 3-4 minutes. Turn and cook for a further 1-2 minutes.
- Step 4While the salmon is cooking, cook the peas in a saucepan of boiling water for 2 minutes or until tender. Drain and return to the pan. Add the beans, pesto and mint, and stir to combine.
- Step 5Divide the fennel and bean mixture among serving plates. Drizzle over extra virgin olive oil. Top with salmon. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Greg Scott, NSW (Home Cook of the Year finalist)
- Image credit: John Paul Urizar
- Publication: Australian Good Taste