Bart's Recipes
Preheat the oven to 180 degrees. Clean the two fennel bulbs, slice them thinly and spread them evenly over the bottom of a baking dish. This forms the base of the dish.
Place the fresh salmon fillet on top of the fennel. Sprinkle the pinch of turmeric over the fish. Then distribute the organic lemon slices and fresh dill over the salmon. Drizzle everything with a tablespoon of extra virgin olive oil. Slide the baking dish into the middle of the oven and bake the salmon and fennel for 15 to 18 minutes until cooked through.
Remove the dish from the oven when the fish is cooked. Season the salmon with Celtic sea salt only at this point. This prevents the moisture from being drawn out and keeps the fillet juicy. Serve the warm salmon immediately with the softened fennel.
