Lemon-Fennel Salmon

Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and infusing it with flavor from the bed of veggies and lemons below. If you're wary about cooking fish in the house, this is your dish … no fishy smell at all.

shallow-poached-salmon-horizontal

1 head of fennel with stalks and fronds
3 lemons, sliced
1/2 onion, sliced
¼ cup dry white wine
¼ cup water
1-1/2 pounds wild salmon fillets
1 teaspoon ground fennel
sea salt

Cut the fennel stalks from the bulb and chop the stalks into 2-inch pieces. Reserve the bulb for another use. Arrange the fennel stalks, onion and half the lemon slices in a medium sauté pan. Pour in the wine and water and bring to a boil over medium heat.

Season the salmon with sea salt and ground fennel and place on top of the vegetables bed. Arrange the remaining lemon slices over the top of the salmon and cover the pan. Cook for 5-8 minutes, until just cooked through (don’t overcook). Remove from pan to a serving plate.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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