Pan-Seared Salmon with Fennel & Dill Salsa

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Pan-Seared Salmon with Fennel & Dill Salsa

Pan-Seared Salmon with Fennel & Dill Salsa

Crunchy fennel gives great texture to this tomato-based salsa, which is itself a zippy, slightly sour complement to sweet, seared salmon. Make this dish a meal by serving it with some whole-wheat couscous and a glass of rose.

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 1 large tomato, chopped
  • 1 cup finely chopped fennel, (about 1/2 bulb, stalks trimmed)
  • 2 tablespoon minced red onion
  • 2 tablespoon minced dill
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon salt, divided
  • 1 pound salmon fillet, skinned (see Tip)
  • Freshly ground pepper, to taste
  • 2 tablespoon extra-virgin olive oil

Cooking Directions

Step 1

Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.

Step 2

Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.