Citrus Fennel Salmon with Light Spinach Cream and Golden Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the salmon fillets dry with paper towels and place them on a plate.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, grated garlic, half of the lemon zest, crushed fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the flesh side of the salmon.

3. 3

   Place the radishes on a baking tray or oven-safe pan. Toss them with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Roast at 220 °C / 425 °F for 18 to 20 minutes, stirring once, until golden and tender.

4. 4

   While the radishes roast, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Place the salmon skin-side down and sear for 3 minutes without moving it.

5. 5

   Add the sliced fennel around the salmon and cook 2 minutes more so it softens slightly. Transfer the skillet to the oven and roast at 220 °C / 425 °F for 5 to 7 minutes, or until the salmon is cooked to your liking. Remove and set aside.

6. 6

   For the light spinach cream, heat the butter with the remaining olive oil in another skillet over medium heat. Add the chopped garlic and cook for 30 seconds. Add the spinach and cook for 2 to 3 minutes until wilted.

7. 7

   Add the heavy cream, Parmesan cheese, 1 tablespoon lemon juice, half of the dill, 1/2 teaspoon salt, and the remaining black pepper. Cook over low heat for 2 to 3 minutes until lightly creamy.

8. 8

   Transfer the spinach mixture to a blender, or use an immersion blender, and blend briefly until you get a smooth yet slightly rustic cream.

9. 9

   Remove the radishes from the oven and toss them with the remaining lemon juice and some of the reserved fennel fronds, if available.

10. 10

    To serve, spread the light spinach cream onto the plates. Place a salmon fillet on top and arrange the golden radishes and roasted fennel slices around it. Finish with the remaining dill, the rest of the lemon zest, and, if desired, more fennel fronds.