Cook time: 13 mins | Prep time: 10 mins | Serves: 4

Ingredients.

• 4 x 120g salmon fillets

• 1/2 fennel bulb, 2mm slices, save fronds for garnish

• 1 leek, white part only, cut into 7cm long strips

• 1 lemon, zest and juice

• 1 orange, zest and juice

• 1/2 tablespoon of mustard

• 1 large garlic clove, minced

• 60ml extra virgin olive oil

• salt and pepper

Garnish

• dill fronds

• fennel fronds

Method.

1. In a jar with a lid add the citrus zest (quantity will be 150ml combined). Add the garlic, mustard, olive oil, salt and pepper. Secure lid and shake well. Set aside.

2. Place a 30cm diameter frying pan with a lid on low to medium heat. Add olive oil and saute fennel and leek for 2 minutes to soften.

3. Place salmon fillets on top of the vegetables. Place the lemon and orange dressing over the top of the salmon and add 1/2 a cup of water to the pan. Place lid on.

4. Simmer on low for 8-10 minutes. Take off the heat and peel off the salmon skin if required.

5. Spoon the vegetables and liquid on top of the salmon fillets. Garnish with dill and fennel fronds, a drizzle of olive oil, salt and pepper.

Serve with a side salad and crusty bread.

Enjoy! Amanda x