Fennel and Lemon Pepper Salmon Squares

I like serving fish as a light appetizer. Sometimes all we need is homemade challah, the salads and a small piece of fish to round off a light meal. This is especially so when the holidays are a few days long and we feel like we’re going from meal to meal laden with heavy foods. That’s why I included this quick and easy roasted salmon. I think I’m on a lemon kick lately after the cheesecake I just posted but I’m all for it, there’s nothing like a perky citrus kick. Here I added some ground fennel which is assertive on its own, but when used sparingly complements the flavors perfectly. I urge you to include it.

In all, these salmon cubes are ridiculously easy to put together (under 5 minutes!) and all they need is a quick roast in the oven. With a few lemon slices on top, they also make for an appealing presentation. Check on all fronts.

---

Fennel and Lemon Pepper Salmon Squares

ingredients

1 bunch broccoli rabe leaves (or kale), roughly chopped

1lb salmon fillet, cut into cubes

½ tsp sea salt

½ tsp lemon pepper*

⅛ tsp ground fennel seeds (optional)

1 tbsp olive oil

directions

Preheat the oven to 425F.

In a baking dish, place the broccoli rabe leaves and put the salmon cubes over it. Sprinkle the salt, lemon pepper and fennel seeds over the fish. Drizzle olive oil and gently rub into the flesh of the fish. Bake for 12-14 minutes, until opaque and flaky. Serve warm.