serving for 2 hungry persons

Fennel is a suitable garnish to almost all kind of fish. Do not forget the saffron. The combination is important in this case. If you omit the fish from this recipe, you can use the garnish as a vegan appetizer or a warm salad.


4 small salmon fillets (about 750-800 g)

coarse salt to taste

coarsely crushed peppers to taste

lemon juice to taste

olive oil to taste

for the garnish:

2 fennel bulbs, large

1 piece parsnip

1 jar of Kalamon olives stuffed with dried tomatoes in olive oil (I buy them ready, 340 g is the total content – I use everything);

a pinch or two saffron

coarsely crushed chilli paprika

1/2 garlic head, minced

olive oil/sunflower oil for frying


Bake the fish for a short time with a little olive oil in a preheated oven at 200ᴼC. I do not add any water, especially if the salmon is frozen. When it’s ready, I season the salmon with spices and garnish with lemon juice.

In a saucepan, fry the parsnip and the fennel, cut into small cubes (thoroughly clean them beforehand, remove cobs and stalks).

Just before they are ready, add the olives with dried tomatoes and olive oil. Stir for a short time on low temperature. If you fry the fennel in more fat, then reduce the oil from the olives. Otherwise, the dish will become greasy.

Add a pinch of saffron and coarsely crushed chilli paprika. Simmer for about 5 minutes. Shortly before taking off the hob, I add the minced garlic. Stir and it is ready.

I serve 2 fish fillets per person with the garnish.