Fennel and Potato Pan with Salmon
Rinse the salmon fillets, pat dry and cut into 4 pieces. Sprinkle with lemon juice, and season with salt and pepper.
Rinse, trim and cut the fennel bulb lengthwise into thin slices. Keep the fennel greens aside.
Peel the potatoes and cut into 1.5 cm (approximately ½ inch) cubes.
Rinse the dill, shake dry and pluck the leaves. Mix the dill leaves with fennel greens, and chop both.
Heat oil in a pan and fry the fennel slices in it. Add the diced potatoes, season with salt and pepper, and pour in 300 ml (approximately 1½ cups) of water. Add the fennel seeds, season again with salt and pepper, and simmer for about 5 minutes.
Coat the salmon fillets with the mixture of dill and fennel greens, and add to the fennel potato mixture. Crumble the feta over the salmon and cook on low heat for another 10 minutes.
Serve to taste with a little lemon and dill leaves.