• 1 1/2 lbs salmon fillets cut into 8 pieces
• 1/4 cup + 1 Tbsp chicken or vegetable broth
• 1 large fennel bulb, sliced thin   (save 1 Tbsp chopped green tops to use for garnish)
• 2 Tbsp fresh squeezed lemon juice
• salt and fresh cracked black pepper to taste

1. Season salmon with a little salt and white pepper. Set aside.

2. Heat 1 Tbsp broth in 10-12 inch non-stick skillet. Saute fennel bulb in broth over medium heat for 1 minute stirring constantly.

3. Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top.

4. Reduce heat to low and cover.

5. Cook for about 5 minutes. Do not over cook fennel, or it will lose its flavor.

6. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.