A light, hormone-supportive dish perfect for sunny days and seasonal eating.
This is the kind of meal that checks every box: quick, nutrient-dense, and ideal for when fennel is in season. Its subtle anise flavor pairs beautifully with rich, flaky wild salmon—a powerhouse protein loaded with anti-inflammatory Omega-3 fatty acids. These essential fats support hormone production and regulation, making this dish as functional as it is flavorful. Bonus tip: eat it outside for a natural cortisol reset!
Ingredients:
2 wild salmon fillets (or sustainable fish of choice)
1 fennel bulb
1 lemon, washed
1 red onion, peeled, quartered, and layers separated
1 garlic clove, roughly chopped
2 tsp chili flakes
2 tbsp olive oil
Fresh dill, roughly chopped
Sea salt & freshly ground black pepper
4 wooden skewers, soaked in cold water
Method:
1. Preheat your oven to 160°C / 325°F (or prep your grill or griddle pan if going alfresco).
2. Soak skewers in cold water to prevent burning.
3. Prep your salmon by cutting it into bite-sized chunks. Add to a large mixing bowl.
4. Trim the fennel, removing the outer layer and hard core (cut a triangle shape around it). Slice thinly so it cooks evenly, then add to the bowl.
5. Slice the lemon into thin rounds. Add to the bowl with the red onion layers, chopped garlic, chili flakes, and olive oil. Season generously with salt and pepper. Toss to coat.
6. Assemble your skewers, alternating salmon, lemon, onion, and fennel. Repeat until everything is used up.
7. Cook for 6–8 minutes in the oven (or grill) until the salmon is just cooked through and starting to flake. 8. Finish with a sprinkle of fresh dill and serve warm.