Zesty lemon with salmon and fennel is a match made in heaven with this quick and easy dish. With all the extra lemons thatare around don’t forget to squeeze and freeze ready for summer holidays. You will be thankful when you can whip out juice for cocktails, dressings and baking.
Ingredients
| 1 Tbsp | Butter |
| 1 Tbsp | Oil |
| 1 head | Fennel, sliced thinly (Main) |
| 2 | Garlic cloves, crushed |
| 1 Tbsp | Lemon zest (Main) |
| 2 Tbsp | Lemon juice |
| 4 | Salmon fillets, 100g each (Main) |
| 200 g | Pasta (Main) |
| ½ cup | Sliced almonds, toasted |
| 1 serving | Salt and pepper, to taste |
| 1 tsp | Lemon zest (Main) |
| 1 handful | Fennel leaves, to garnish (Main) |
| 1 | Lemon, to squeeze (Main) |
Directions
1. Preheat an oven to 180C.
2. In a large frying pan heat the butter and oil. Reserve a few fennel leaves for garnish. Place the remainder into the pan with the garlic, cook slowly for 10-15cminutes until the fennel is completely soft but not brown. Add the zest and juice.
3. Place the salmon on to a baking tray, season and bake for 20 minutes or until just cooked through.
4. Cook the pasta as per the packet instructions. Drain and fold through the fennel, season and add half the nuts.
5. Serve the fennel pasta on to plates topped with a piece of salmon, a sprinkle of extra almonds, zest and fennel leaves.
See more of Angela's citrus recipes
