Salmon with Fennel and Capers

Paleo
Ingredients
  • 1 x 200gram fillet salmon, skin on
  • 1 x baby fennel diced
  • 1 x roma tomato, seeds removed and diced
  • 1 tsp capers
  • 4 large florets of broccoli (I normally use half a zucchini diced instead of broccoli, but didn’t have any)
  • Fresh dill
  • ½ bunch of asparagus
  • 1/3 tsp olive oil
Method
  • Heat 1/3 tsp olive oil in a large pan. Once warm, place fish skin side down on the frypan. Cook for 2 – 3 minutes on the skin side
  • When you are about to flip the fish, add the fennel to another small frypan with a dash of olive oil (you can do this in the one pan if you like). If you are using zucchini add the zucchini at this stage
  • Steam asparagus and brocolli for 3 minutes
  • Cook the fish and the fennel for two minutes, then add the tomato, steamed broccoli (chop it up a bit) and capers to the fennel mixture. Flip the fish back to the skin side and cook for a further minute
  • Season vegetables with dill and fresh cracked pepper, and serve with asparagus and crispy salmon

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