Fennel Salmon with Asparagus and Fennel Yogurt Sauce

2 servings ; cooking time : 45 mins

For the dish

  • shallot x 1, sliced
  • asparagus x 1 bunch, sliced
  • garlic x 4-5 cloves, chopped or sliced
  • fennel bulb x 1 (reserve fronds for sauce), sliced
  • lemon x 1, thinly sliced and seeds removed
  • sweet peas x 1/2 cup
  • olive oil x 2 tbsp
  • salt and pepper to taste
  • salmon filets x 2
  • lemon juice x 1 tbsp

For the sauce

  • Greek yogurt x 1/2 cup
  • Lemon juice x 2 tbsp or till get the right consistency mixing with yogurt
  • Fennel fronds x 2 tbsp, chopped
  • salt and pepper to taste

Preparation :

  1. Using a mandolin, thinly slice shallots, asparagus and fennel and put them in sauce pan.
  2. Minced garlic. Add lemon slices and peas. Combine and lightly toss in 1 Tbsp. olive oil, salt and pepper.
  3. Cook with salmon on top; drizzle with lemon juice and 1 Tbsp. olive oil, and season with salt and pepper.
  4. Cook on low to medium heat and put lid on for about mins. Check and make sure do not overcook the vegetables.
  5. Once vegetables are ready, if fish is not done. Continue to cook fish on a different sauce pan till fish flakes.
  6. In a medium bowl, combine Greek yogurt, lemon juice, fennel fronds, salt and pepper. Chill until ready to use.

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