Lemon and Fennel Salmon Steaks

Combine the fennel fronds and seeds with the lemon juice and olive oil in a bowl. Pour over the salmon steaks, covering them generously with the marinade. Sprinkle with salt and pepper. Place in the fridge for two hours.

Spray a non-stick fry-pan with cooking spray. Lightly fry the salmon for three to four minutes on each side or until cooked to your liking. Alternatively, grill or barbecue the salmon steaks. Serve with the lemon wedges and your choice of steamed vegetables or salad.