A healthy eating idea.
A quick and easy supper dish to be enjoyed after a hectic day at work.
Serves 2
2 x 200 gram salmon fillets 1 tablespoon of olive oil 1 large fennel bulb, chopped 1 clove of garlic, chopped 1 handful of fresh dill, chopped 2 tablespoons of low-fat creme fraiche Juice of half a lemon Salt and pepper 2 portions of thin egg noodles
Start cooking the salmon fillets by steaming them for around 10 to 15 minutes.
Put on a pan of water for the noodles whilst the salmon is steaming.
Meanwhile, heat a non-stick pan and add the olive oil. Once hot add the chopped fennel and garlic and cook over a low to medium heat for around 10 minutes.
Towards the end of the cooking time add the noodles to the boiling pan of water and cook according to packet instructions. This should take around 4 minutes.
Once the fennel has softened add the low-fat creme fraiche and chopped dill and stir well. Season with a pinch of salt and pepper. Turn the heat down low.
Drain the noodles and then toss them in the fennel and creme fraiche. Add the lemon juice and check for seasoning.
Serve the noodles in a large bowl topped with the steamed salmon and sprinkled with some chopped dill.
We hope you enjoy this healthy low fat recipe.