Salmon with braised fennel, pesto beans and peas

This gourmet dinner recipe combines with salmon with the flavours of fennel, pesto, beans and peas.

Recipe «Salmon with braised fennel, pesto beans and peas» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 large fennel bulb, trimmed, outer layers removed, quartered lengthways, 500ml Massel chicken style liquid stock, 4 salmon fillets, 100g frozen peas , 1 x 400g can borlotti beans, rinsed, drained, 2 tbsp basil pesto, 1/2 cup chopped fresh mint , Extra virgin olive oil, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 large fennel bulb, trimmed, outer layers removed, quartered lengthways 
• 500ml Massel chicken style liquid stock 
• 4 salmon fillets 
• 100g frozen peas 
• 1 x 400g can borlotti beans, rinsed, drained 
• 2 tbsp basil pesto 
• 1/2 cup chopped fresh mint 
• Extra virgin olive oil, to serve 

Instructions

1. Preheat oven to 220°C. Heat half the olive oil in a large non-stick frying pan over medium heat. Add the fennel and cook, turning occasionally, for 15 minutes or until browned.
2. Transfer fennel to a baking dish. Add enough chicken stock to come halfway up the side of the fennel. Cover and bake for 15-20 minutes or until tender.
3. Meanwhile, heat remaining olive oil in the pan over medium-high heat. Season the salmon with salt and pepper. Cook, skin-side down, for 3-4 minutes. Turn and cook for a further 1-2 minutes.
4. While the salmon is cooking, cook the peas in a saucepan of boiling water for 2 minutes or until tender. Drain and return to the pan. Add the beans, pesto and mint, and stir to combine.
5. Divide the fennel and bean mixture among serving plates. Drizzle over extra virgin olive oil. Top with salmon. Serve.