How wonderful it is to reap what we sow, quite literally, from our gardens. I am overjoyed to bring you a recipe using freshly harvested fennel, string beans and kale from the backyard. Known for its distinct anise-like flavor, fennel is a versatile ingredient, with all parts – bulb, stalk and fronds – being edible. Combining these with staples like string beans, kale and sumptuous salmon, we’re crafting a nutrient-packed, flavor-filled plate. Just remember, overcooking the salmon is a culinary crime, so ensure it’s tender to dodge a sentence in the kitchen clink!
Ingredients2 salmon fillets1 fennel bulb, slicedA handful of string beans, ends trimmedA bunch of garden-fresh kale leaves, stems removed2 lemons4-5 tbsp oilSalt and pepper to tasteFresh dill for garnish
Method1. Preheat oven to 400 degrees. Toss fennel slices, string beans and kale in 2-3 tbsp oil, salt and pepper. Spread ‘em out on a baking tray. Roast them for about 10 minutes.2. Salmon time! Season those fillets with salt and pepper. Place them on the tray with the veggies.3. Drizzle lemon juice over the tray, add the remaining oil. Back into the oven it goes for 12-15 mins.4. Plate (or bowl) up: layer veggies on the bottom, salmon on top. Drizzle the pan juices. Garnish with fresh dill.