Salmon fillets with fennel

Salmon fillets with fennel
03/04/2015 Margarida Moreira

The Friday before Easter should be celebrated with a light meal, to “save” and prepare the stomach for “Candy Day”!

“Life is like cooking: before choosing what you like, try a bit of everything” -Paulo Coelho


4 Salmon fillets
1 Sprig of fennel
1/2 Lemon juice
5 Cloves garlic
1/2 (red) Onion
800g Potatoes to bake (do not peel)
Olive oil

Prepare the salmon

1. Preheat the oven to 180ºC.
2. Season the salmon with salt, pepper and lemon juice.
3. In a baking tray place the salmon with fennel sprigs on top.
4. Distribute the match onion in half moons, around the salmon (to give a bit of moisture and flavor).
5. Bake at 180°C for 25 min.

Prepare the potatoes to the punch (baked / crushed potatoes)

1. Start by boiling the potatoes (without the shell) in salted water for 20 minutes.
2. Remove the potatoes and strain.
3. In a baking tray put a little olive oil.
4. Punching / kneading lightly the potatoes and add the chopped garlic, salt, rosemary and pepper.
5. Sprinkle with more olive oil and bake to brown a little (let the oil boil).
6. Serve warm.

Accompany this fantastic recipe with salad to taste.

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'Those who have the privilege to know have the duty to act.' -Einstein