High-protein salmon and fennel pan-fry

Pan-fried high-protein salmon and fennel with wild salmon fillet, fennel bulbs and dill. A Mediterranean dinner with plenty of protein and omega-3 fatty acids from the salmon.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 35 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 300g wild salmon fillet
• 2 fennel bulbs
• 1 onion
• 2 tbsp olive oil
• 1 bunch of dill
• 1 unwaxed lemon
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Cut the wild salmon fillet into cubes of about 3 cm.
2. Wash the fennel, remove the core and cut the bulbs into thin strips. Keep the fennel fronds.
3. Peel the onion and cut it into thin wedges.
4. Heat the olive oil in a large frying pan and fry the fennel and onion for 8 min until soft.
5. Add the salmon cubes, fry them for 3 min and finally fold in the dill and a little lemon juice.

Good to know

The slightly sweet aniseed note of fennel goes incredibly well with the intense flavour of wild salmon. A quick dinner that tastes restaurant-worthy.

Swaps

Wild salmon fillet → cod (a much leaner alternative that still has plenty of protein).

Cooking tips

Salmon keeps cooking very quickly in a hot pan. Take it off the heat while it's still very slightly translucent inside.

Storage

Fish dishes taste best fresh, but you can still enjoy them lukewarm the next day.

Allergens

Contains fish. Completely gluten-free and lactose-free.

Dairy-free recipes