Salmon with fennel, celeriac purée & dill cream

Serves - 2

The aniseed flavours of fennel go really well with fish dishes. Fennel is an antioxidant, anti-inflammatory, packed with vitamins and bone health and immune boosting minerals.

Wild salmon is a fantastic fish for health as it’s packed with B vitamins and omega 3 which is a powerful anti inflammatory and great for brain and heart function. It’s also high in potassium and selenium which is beneficial for thyroid function.

The zingy-ness of the chive and dill sauce cuts through the fat of the salmon beautifully.

Nutrition per serving

Fat: 20 g

Carbs: 20 g / Fibre: 5 g (Net Carbs: 15 g)

Protein: 40 g

Ingredients

• 2 wild salmon fillets

• splash of water or white wine

• 300 g celeriac

• knob of butter

• salt & pepper

• 1/2 a fennel bulb

• 200ml cream or coconut cream

• bunch of dill & chives

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Method

1. Preheat the oven to 180ºC / 350 F.

2. Peel and chop celeriac root into cubes and simmer for 15 mins.

3. Place the salmon fillets in a ceramic dish with a knob of butter and splash of water and bake for 10 - 15 mins.

4. Cut the fennel bulb into spears and simmer for 10 mins.

5. Drain the celeriac and purée with butter, lots of pepper, salt with a stick blender till smooth.

6. Finely chop dill and chives.

7. Add cream and herbs to a small pan and heat.

8. Blend sauce with a stick blender till it’s a vibrant green colour.

9. Serve salmon, fennel and celeriac purée with dill & chive cream.