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Wild Salmon with Fennel and Pistachio Topping

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A heart-healthy dish featuring wild salmon topped with a flavorful fennel and pistachio mix, perfect for meal prep.

Ingredients

Scale
  • 2 medium-size fennel bulbs
  • 4 tablespoons unsalted butter, softened
  • 2 pounds king salmon fillet, skin on and pin bones removed
  • Salt and ground black pepper to taste
  • 2 tablespoons shelled unsalted pistachios, lightly toasted and coarsely chopped
  • 3 tablespoons lemon juice
  • 1/2 cup dry white wine

Instructions

  1. Preheat your oven to 500°F (260°C). Trim the fronds from the fennel and chop 3 tablespoons of them for later use. Thinly slice the fennel bulbs, discarding the cores.
  2. Place a baking dish or heavy skillet in the oven and add 1 tablespoon of butter. Once melted, add the sliced fennel and coat well. Return to the oven and roast for 10 minutes.
  3. Lay the salmon fillet skin-side down on top of the fennel, seasoning it with salt and pepper. Dollop 1 1/2 tablespoons of butter on top. Reduce the oven temperature to 225°F (107°C) and bake for 15-20 minutes. Turn off the oven and let the dish rest.
  4. Transfer the salmon and fennel to a serving platter, keeping it warm in the oven.
  5. For the sauce, place the baking pan on the stovetop over medium-high heat. Add the pistachios and stir to toast slightly. Mix in lemon juice and white wine, simmering until the mixture reduces to 1/3 cup. Gradually whisk in the remaining butter, adding salt and pepper to taste.
  6. Drizzle the sauce over the salmon, garnish with the reserved fennel fronds, and serve hot.

Notes

Perfect for meal prep, this dish can be stored in the refrigerator for up to three days.

Nutrition

Keywords: salmon, healthy recipes, meal prep, gluten-free, high-protein

Find it online: https://alexandrarecipes.com/wild-salmon-fennel-pistachio-topping/