56
preparation
inGredientS
fennel
Salmon, dill and lemon
Replace the fennel with leeks.
Dress up this dish with a sauce made
with fromage blanc, dill and Savora.
Place the salmon fillets in a freezer bag with the soy sauce, lemon zests
and juice, dill and stir well so that the salmon soaks up all the flavours.
BOWL
4 fennels thinly sliced
2 shallots finely chopped
300 ml vegetable stock
TRAY
4 salmon fillets (160 g)
Zest and juice of a lemon
½
chopped dill
½ soy sauce
Salt and pepper
Proteins: 37.7 g
Fat: 17.9 g
Carbohydrates: 13.2 g
Sodium: 0.2 g
NUTRITION INFORMATION
PER SERVING
kcal359
NutritioN
The aniseed flavour of the fennel blends
harmoniously with the tenderness of the salmon and
sourness of the lemon for a recipe rich in omega-3.
cookinG
Put the fennel and shallots with the vegetable stock in the bowl.
Close the lid. Set the total cooking time to
25 min.
Press
3 times. The
icon will display.
Adjust the cooking time to 5 min.
Press to start cooking.
When the timer beeps, add the tray with the drained salmon
fillets. Leave to cook for the remaining 5 minutes. Add salt and
pepper.
for more
VARIETY
ServeS 4
preparation:
5 min
cookinG:
25 min
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