In a skillet, melt the butter over medium-low heat. Add the leek and water, season with salt and pepper. Cook until tender for 15 minutes. Add more water if necessary.
In a medium bowl, mix the leek with the lemon zest and lemon juice, the fennel, and season with salt and pepper.
Place the salmon slices on a plate and serve the leek mixture on top. Drizzle with a little extra virgin olive oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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