Steamed Salmon and Vegetable Casserole | RICARDO

Ingredients

• 1 fennel bulb, stems removed, cut into thin wedges
• 1 onion, thinly sliced
• 1 leek, cut into 1/2-inch (1-cm) thick slices
• 4 cloves garlic, thinly sliced
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) Pastis
• 8 baby potatoes, halved
• 3 tomatoes, each cut into 8 wedges
• 2 cups (500 ml) vegetable or chicken broth
• 2 cups (500 ml) green beans
• 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
• Salt
• pepper