Salmon fillet with carrots and fennel

dos saumon carottes fenouil retention eau

Ingredients

For 4 people

  • 4 salmon backs of 100 g each
  •  4 carrots 1 fennel bulb
  • A few sprigs of dill
  • 2 tbsp. sesame
  • 1 lemon
  • Salt
  • Pepper

Production

  • Preparation: 15 mn
  • Cooking: 20 mn

Preparation of the recipe

Step 1

  • Peel and rinse the carrots. Cut them into tagliatelle using a giant vegetable peeler. Cut off the base of the fennel and the stems. Cut the bulb into strips.

2nd step

  • Place the salmon backs drizzled with the previously squeezed lemon juice on the first floor of a steamer and the vegetables on the second floor. Salt and pepper. Cook for 15 to 20 minutes.

Step 3

  • Divide the salmon backs and vegetables between the plates. Decorate with sprigs of dill and sesame seeds.

Tips

  • Replace the carrots and fennel with asparagus, which contains asparagine: this amino acid stimulates the proper functioning of the kidneys. 
  • 272 KCAL

 

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