Salmon Baked with Leeks & Fennel

I chose this recipe because it looks fancy but is easy to prepare. It fits into the Mediterranean Diet which means that it supports menopause and is anti-inflammatory.

Salmon has lots of healthy fats, and both fennel & leeks are good for digestion. Fennel also ​reduces menopause symptoms​.

To complete this meal, add sauteed spinach and sweet potatoes. You can cook these while the salmon is in the oven. This recipe serves 4 and is finished and on the table in just 20 minutes. Enjoy!

Ingredients:

1 tablespoon olive oil

1 leek (white part only) thinly sliced

1 small fennel bulb, thinly sliced

4 salmon fillets (5 to 6 ounces each)

½ teaspoon salt

¼ teaspoon freshly ground pepper

½ cup vegetable broth or water (you can use white wine instead of vegetable broth)

1 fresh rosemary sprig

Directions:

1.      Preheat the oven to 375 degrees.

2.      In a shallow roasting pan add the 1 tablespoon of olive oil and the leeks and fennel. Stir to coat the vegetables with oil.

3.      Place the salmon filets over the vegetables and sprinkle with salt & pepper.

4.      Pour in the vegetable broth (or water) and add the rosemary sprig.

5.      Cover tightly with aluminum foil.

6.      Place the pan in the oven and bake for 20 minutes or until the salmon is cooked through.

7.      Remove and discard the rosemary sprig. Transfer the salmon and vegetables to plates.

8.      Serve and enjoy!