Summary

Ingredients

• 2 small fennels
• 2 tablespoon butter
• 200 ml vegetable stock
• 500 g salmon fillet (s)
• 0.5 ½ cup crème fraîche
• 1 tablespoon lemon juice
• 2 tablespoon dill, fresher
• Salt and pepper, freshly ground
• 400 g spahetti (spahettini)

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Instructions

1. Halve the fennel, remove the stalk, wash the vegetables and cut into thin strips. Put the fennel greens aside. Sweat the fennel strips in a pan with hot butter for about 3 minutes, pour in the vegetable stock and cook for 5 to 10 minutes, season with salt and pepper.
2. Cook the spaghettini in plenty of salted water.
3. Cut the salmon fillet into cubes, add to the sauce and cook for 3 to 4 minutes until the salmon is tender. Stir in the creme fraiche. Season to taste with salt, lemon juice and pepper. Chop the dill and fennel greens, sprinkle over them and serve with the spaghettini.
4. Thanks to the omega-3 fatty acids in salmon and folic acid in fennel, the dish is super healthy for pregnancy, and it doesn`t have any flatulent ingredients, which can be important during breastfeeding.
5. We also like the dish because the fennel makes it lighter than the usual salmon-cream sauce with pasta.