Salmon with Dill, Fennel and Fresh Chilli
- Organic Salmon fillets
- Fresh Dill
- Fresh Chilli Peppers
- Fennel Seeds
- Salt & Pepper
- Olive oil
- Place the salmon fillets, skin facing down in an oven-proof dish.
- Squeeze the juice of one lemon over the fillets, taking care to remove any seeds.
- Drizzle olive oil over the fillets and sprinkle black pepper and fennel seeds on top.
- Finish with some chopped chilli and fresh dill.
- Cover the dish with a lid or aluminium foil and cook in a preheated oven at 180 degrees for 20 minutes.
Add some steamed greens to fill you up and add nutrients – Brussel sprouts, kale, cabbage, broccoli, broad beans, green beans all go well.
Homemade thin sweet potato fries baked in coconut oil with paprika and pink himalayan salt make a great accompaniment.
Alternatively serve with fluffy brown rice with a pinch of salt, pepper and a dash of olive oil for flavour. You may like to add chopped peppers or tomatoes to the rice to make a
For a slightly ‘less-lean’ option serve with steamed new potatoes with butter and dill and homemade dill sauce (butter, flour, milk, salt, pepper and dill).
Salmon is a great source of vitamin B12, vitamin B6, vitamin D, selenium, phosphorus, potassium, biotin, protein and omega-3 fatty acids.
Oily fish rich in omega-3 fatty acids are natures own anti-inflammatory. Research has shown foods rich in omega-3 oils, such as fish and nuts, reduce aches and pains by naturally reducing inflammation.
Omega-3 fatty acids also promote healthy blood vessel lining, lowering the risk of heart disease.
Fresh chilli pepper contains capsaicin, a natural pain killer, which combined with the anti-inflammatory properties of the oily fish will help to reduce arthritic or generalised aches and pains around the body.