Pan Seared Salmon with Fennel Arugula Salad
 
Prep time
Cook time
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A simple, refreshing salmon over a crunchy, herby salad. The perfect, healthy spring/summer meal!
Author:
Serves: 4
Ingredients
  • 1 small fennel bulb, cored and thinly sliced (save the fronds)
  • 3-5 ounces arugula (depending on how much salad you want!)
  • ¼ cup finely chopped flat-leaf parsley
  • ¼ cup chopped kalamata olives
  • 4 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • ½ teaspoon dijon mustard
  • 1 garlic clove, minced
  • 4 4-ounce filets of salmon, preferably wild-caught
  • salt and pepper
  • optional garnishes: fennel fronds, extra chopped parsley, chopped kalamata olives, lemon slices
Instructions
  1. In a large bowl, toss together the fennel, arugula, parsley, and olives. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, dijon mustard, and the garlic. Season with salt and pepper to taste. Toss half of the dressing with the salad, saving the rest for later.
  2. Season the salmon with salt and pepper and heat a non-stick pan with the remaining 1 tablespoon of olive oil over medium-high heat. Add the filets to the pan and cook until browned, about 3-5 minutes per side.
  3. Divide the salad among 4 plates. Add a filet of salmon to each salad and garnish with desired toppings.
Recipe by thyme & toast at https://thymeandtoast.com/salmon-fennel-arugula-salad/