1 1/2 lbs. salmon fillet, skin and bones removed, cut into 8 pieces
salt and pepper to taste
1 Tbsp. + 1/4 cup chicken or vegetable broth
1 large fennel bulb, thinly sliced
2 Tbsp. lemon juice
1 Tbsp. chopped green fennel tops
Season salmon. Sautee fennel bulb in 1 Tbsp. broth over medium heat for 1 minute, stirring constantly. Add remaining broth and lemon juice, adjust seasonings, and place salmon on top. Reduce heat to low; cook, covered, about 5 minutes. Sprinkle with fennel tops.
Adapted from World’s Healthiest Foods