• 30minutes
  • 289calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large tomato, chopped

  2. 1 cup finely chopped fennel, (about 1/2 bulb, stalks trimmed)

  3. 2 tablespoons minced red onion

  4. 2 tablespoons minced dill

  5. 1 tablespoon red-wine vinegar

  6. 1/2 teaspoon salt, divided

  7. 1 pound salmon fillet, skinned (see Tip)

  8. Freshly ground pepper, to taste

  9. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

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

  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.


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