Salmon With Fennel Swiss Chard And Penne Recipes

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SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

  • Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
  • Preheat the oven to 500 degrees F.
  • Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
  • Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
  • Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
  • Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
  • Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

Steps:

  • Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
  • Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
  • Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
  • Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
  • Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
  • When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams

BAKED SALMON WITH FENNEL & TOMATOES



Baked salmon with fennel & tomatoes image

Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Provided by Good Food team

Categories     Dinner

Time 45m

Number Of Ingredients 7

2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomato
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
  • Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium

SALMON WITH FENNEL



Salmon With Fennel image

Make and share this Salmon With Fennel recipe from Food.com.

Provided by ieatfoOOod

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 fresh atlantic salmon fillet
1 large fennel bulb
1 large onion
1 lemon
2 garlic cloves
salt & pepper
2 tablespoons olive oil

Steps:

  • Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
  • Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
  • Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
  • Let onion and fennel mix cool and spread evenly over the top of the salmon.
  • Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
  • Open and eat while hot.
  • I serve with cous cous or rice and a salad.

Nutrition Facts : Calories 260.3, Fat 13, SaturatedFat 1.9, Cholesterol 55.1, Sodium 118.7, Carbohydrate 15.8, Fiber 5.1, Sugar 2.2, Protein 23.2

SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES



Slow-Roasted Salmon with Fennel, Citrus, and Chiles image

This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.

Provided by Alison Roman

Categories     Citrus     Fish     Roast     Dinner     Seafood     Salmon     Fennel     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Christmas Eve

Yield 6 servings

Number Of Ingredients 10

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt, coarsely ground pepper
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Steps:

  • Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  • Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
  • Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

ROASTED WILD SALMON WITH CARAMELIZED FENNEL AND FENNEL-FROND PESTO



Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto image

As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs and roasted alongside sliced fennel that caramelizes in the oven. For a fresh finish, more of the bright and creamy pesto-made with fennel fronds and pistachios-is set on the table for guests to help themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h20m

Number Of Ingredients 14

1 small clove garlic
1/2 cup shelled pistachios
4 heads fennel, 2 cups fronds separated, bulbs cut into 1-inch wedges
2 teaspoons grated lemon zest
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
1/2 teaspoon ground fennel seed
2 lemons
3/4 cup panko breadcrumbs
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 skinless 1-inch-thick wild-salmon fillets (about 6 ounces each)
3 tablespoons Greek yogurt

Steps:

  • Pesto: Turn on a food processor and drop garlic through tube; process until finely chopped. Add pistachios and pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and 1/4 teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)
  • Salmon: Preheat oven to 425°F with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels. Cut second lemon into wedges. Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet. Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.
  • Toss fennel wedges with remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.
  • Meanwhile, season fish with salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.
  • Remove fennel from oven; push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely opaque in center, about 8 minutes. Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.

SALMON WITH FENNEL, SWISS CHARD AND PENNE



Salmon With Fennel, Swiss Chard and Penne image

This is a simple comfort meal that is too tasty for me to think about how healthy this is. My little toddler loves this dish too, though he picks around the fennel.

Provided by MC Baker

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb salmon, cut into 4 pieces
1 fennel, sliced thinly
1 bunch swiss chard, chopped 1/2 inch
1 lb penne, preferably wheat
4 tablespoons olive oil
1 (6 ounce) can tomato paste
4 garlic cloves, crushed and chopped
1 lemon
1 teaspoon cajun seasoning
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Bring large pot of water to boil, add salt to water just before pasta and boil pasta until a 2 minutes short of done according to directions.
  • Heat a pan until very hot, add about 2 tbsp olive oil season both sides of salmon with Cajun seasoning and then cook the salmon chunks on first side until browned and cooked half through. It's easy to tell when half-done because the flesh becomes pale as it cooks through. When flesh is lightened half-through, flip and cook another few minutes until just browned on the other side. A really hot pan is needed for this. I prefer my salmon cooked medium and still a little pink in the middle. Remove salmon and if you want cooked through more, place in oven at 350F until cooked through.
  • In a separate pan heat oil in pan and cook fennel and swiss chard.
  • In fish pan add garlic, tomato paste and a little water to thin out for sauce. Add vegetables back in and cook through. Add pasta to finish cooking, taste and season with more salt and pepper if necessary.
  • Serve pasta with salmon on top and a bit of lemon squeezed over at the last minute and some fennel fronds as a garnish.

BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD



Braised Spring Onions, Fennel and Swiss Chard image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
3 small spring onions, julienned
2 small fennel bulbs, thinly sliced on a mandoline
1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately
Kosher salt
1/2 cup dry white wine
1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately

Steps:

  • Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
  • It's spring greens!

WILD SALMON WITH FENNEL AND PISTACHIOS



Wild Salmon With Fennel and Pistachios image

Assertively flavorful, lush-textured wild Pacific salmon - notably king, but also sockeye - are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round, Pacific salmon is a late spring through summer catch. Its richness makes a fairly modest portion satisfying. In this recipe I paired it with fennel, pistachios and lemon. I started the fish fillet in a very hot oven (not quite volcanic, but about as hot as a home oven can get) then immediately cut the temperature down and let the salmon cook for another 15 to 20 minutes. It's a fail-safe technique that guarantees against overcooking.

Provided by Florence Fabricant

Categories     seafood, main course

Time 40m

Yield 6 servings

Number Of Ingredients 7

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
2 tablespoons shelled unsalted pistachios, lightly toasted and coarsely chopped
3 tablespoons lemon juice
1/2 cup dry white wine

Steps:

  • Heat oven to 500 degrees. Trim any fronds from the fennel and chop 3 tablespoons of them and set aside. Thinly slice the fennel bulbs, discarding the cores. Select a baking dish or heavy skillet, which can go on top of the stove, to fit the salmon. Place it in the oven, add 1 tablespoon of the butter and when the butter has melted after a minute or so, scatter the fennel bulbs in the pan, turning it with tongs to coat with butter. Return pan to the oven for 10 minutes.
  • Place the salmon, skin side down, in the baking dish on top of the fennel, season with salt and pepper and dot with 1 1/2 tablespoons of the butter. Return the pan to the oven. Reduce the heat to 225 degrees. Let bake 15 minutes for rare, 20 minutes for medium-rare. Turn off oven.
  • When the salmon is done, transfer it to an oven-proof serving platter and surround with the cooked fennel. Tent with foil. Place in the turned-off oven with the door slightly ajar to keep warm.
  • Place the baking pan on top of the stove on medium-high heat. Add the pistachios and give them a quick stir. Add the lemon juice and wine and bring to a lively simmer. Reduce the liquid to about 1/3 cup. Lower heat and whisk in the remaining 1 1/2 tablespoons butter bit by bit. Season the sauce with salt and pepper, remove the fish and fennel from the oven and spoon the sauce over the fish. Strew the reserved fennel fronds over top and serve.

SALMON WITH FENNEL, BELL PEPPER, AND OLIVES



Salmon with Fennel, Bell Pepper, and Olives image

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

1 navel orange
1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
1 yellow bell pepper, thinly sliced
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1/3 cup pitted black olives, quartered

Steps:

  • Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Nutrition Facts : Calories 393 g, Fat 21 g, Fiber 3 g, Protein 38 g, SaturatedFat 4 g

SALMON WITH FENNEL AND PERNOD



Salmon with Fennel and Pernod image

Provided by Bon Appétit Test Kitchen

Categories     Sauté     Quick & Easy     Low Cal     Dinner     Salmon     Pernod     Fennel     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur

Steps:

  • Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
  • Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
  • Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
  • Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

BAKED SALMON WITH POTATOES & FENNEL



Baked salmon with potatoes & fennel image

This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner

Provided by Good Food team

Categories     Fish Course, Main course, Supper

Time 35m

Number Of Ingredients 5

2 small baking potatoes (about 350g/12oz), thinly sliced
1 large fennel bulb , sliced into thin wedges, fronds reserved
2 boneless, skinless salmon fillets
2 tbsp olive tapenade
½ lemon , cut into wedges

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
  • Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
  • Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

Nutrition Facts : Calories 671 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

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From bowlofdelicious.com


SALMON WITH SWISS CHARD, FENNEL AND PENNE (WEEK 2)
LOVED this recipe. I know I am not a "food stylist" but this gives you an idea. I served it with pan seared brussel sprouts. In general, it was no big "whoopie" with the salmon (grilled salmon is grilled salmon) but the pasta was wonderful. Being Croatian (more specifically, Dalmatian) eating Swiss chard is a standard. To me (and most of my ...
From fresnosfabulous52.blogspot.com


LEMON-FENNEL SALMON RECIPE | MYRECIPES
Divide fennel and carrot evenly among parchment pieces. Place 1 salmon fillet on each, then top with lemon, capers, and chives. Drizzle each with wine and olive oil; sprinkle with sea salt and pepper. Fold parchment to enclose salmon; twist ends to secure.
From myrecipes.com


WORLD BEST SEA FOOD RECIPES: SALMON WITH FENNEL, SWISS CHARD …
2 heat a pan until very hot, add about 2 tbsp olive oil season both sides of salmon with cajun seasoning and then cook the salmon chunks on first side until browned and cooked half through. it's easy to tell when half-done because the flesh becomes pale as it cooks through. when flesh is lightened half-through, flip and cook another few minutes until just browned on the other side. …
From fishofsea.blogspot.com


SALMON WITH FENNEL, SWISS CHARD AND PENNE | SLICK FINDER
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From slickfinder.com


SMOKY SALMON AND FENNEL CHOWDER – TASTEFOOD
2012-07-17 Add onion, fennel and 1 teaspoon salt. Saute until the onion and fennel soften, 2 to 3 minutes. Add flour and cook, stirring, 1 minute. Add water and potatoes. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer until salmon is cooked through ...
From tastefoodblog.com


ROASTED SALMON & FENNEL WITH PISTACHIO GREMOLATA - RECIPE
Position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed sheet pan with aluminum foil or parchment. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 20 to 25 minutes.
From finecooking.com


10 BEST SALMON PENNE PASTA RECIPES | YUMMLY
The Best Salmon Penne Pasta Recipes on Yummly | Mediterranean Pasta Salad, Pork And Pasta Skillet Supper, Skillet Ziti With Ground Pork
From yummly.com


SWISS CHARD AND PENNE SOUP RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes. Good food ideas, family meal recipes. Skip to content
From champsdiet.com


ROAST SALMON WITH FENNEL - WEDNESDAY NIGHT CAFE
2019-01-09 Instructions. Preheat oven to 400 degrees. Spray a large baking sheet (at least half sheet pan size, which is 18”x13”) with cooking oil spray. Toss sliced fennel bulb with 1 tablespoon olive oil and salt and pepper. Lay out in a single layer on the sheet pan. Roast for 10 minutes.
From wednesdaynightcafe.com


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Top Asked Questions

How to cook fennel and Swiss chard?
Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes.
How to cook salmon with fennel filling?
Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon.
How to cook salmon and Chard on the grill?
Remove salmon from pan to a plate and cover with aluminum foil to keep warm. Add remaining 1 tablespoon butter to pan and melt over medium heat. Stir in minced garlic (2 cloves) and sauté until fragrant and beginning to toast, stirring consistently, about 30 seconds. Add the chard stems and season with salt and pepper.
What is the best way to cook with fennel?
Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice.

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