The squash almost becomes pasta and tastes great with the garlic. Salmon is my go-to fish, I just love it... but the star of this show is the fennel seed! So delish!


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Serves 4

You will need:
2 summer squash or zucchini, cut into really thin strips
1 tablespoon olive oil
1 tablespoon slivered almonds
salt and pepper, to taste
4 nice salmon fillets, with skin
2 teaspoons fennel seeds
1 tablespoon butter
16 cloves garlic
lots of arugula
1 lemon, cut into wedges
  1. Peel garlic and roast the cloves for 15-25 minutes at 400F, timing depends on the size of the cloves.
  2. Heat the oil in a pan and add squash, almonds, salt, and pepper. Cook until the squash starts to soften.
  3. Take it out and divide in bowls.
  4. Add the butter to the same pan and season the fish with salt, pepper, and fennel.
  5. Cook the fish 2 minutes on 1 side and about 3 minutes on the other side. All depends on how big your salmon filets are.
  6. Place salmon on top of the squash and add garlic and arugula.
  7. Serve with lemon.

TIP:

.
The squash almost becomes pasta and tastes great with the garlic. Salmon is my go-to fish, I just love it... but the star of this show is the fennel seed! So delish!
Photography by Food+styling+photography by Paul Lowe

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