This healthy dish is packed with flavour and is quick to prepare.
900g salmon fillet, skin on and bones removed
2 thinly sliced fennel bulbs
3tbsp chopped fennel fronds
4tbsp softened unsalted butter
2tbsp unsalted pistachios, coarsely chopped and lightly toasted
½ cup dry white wine
3tbsp lemon juice
- Preheat oven to 260°C and place a heavy skillet into the oven with one tablespoon of the butter. Once the butter has melted, scatter fennel bulbs into the pan, coat them with butter using tongs and return the pan to the oven for 10 minutes.
- Remove the skillet from the oven and place salmon skin side down on top of the fennel, season with salt and pepper and dot with half a tablespoon of butter. Return the skillet to the oven, reduce heat to 105°C, and bake for 15 to 20 minutes until the salmon is cooked to your preference.
- Once done, transfer the salmon to an ovenproof plate and surround it with the fennel. Cover loosely with foil. Turn off the oven, and place the plate in the oven with the door slightly ajar to keep it warm.
- Heat the skillet over medium-high heat and add the pistachios, stirring briefly. Add the wine and lemon juice, bring to a simmer, and cook until the liquid is reduced to about a third of a cup. Reduce heat and whisk in the remaining butter, and season to taste.
- Remove the salmon from the oven and spoon over the sauce. Top with reserved fennel fronds and serve immediately.