Pan-Seared Salmon With Fennel, Caper, And Olives
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 fennel bulb
- 1 tbsp avocado oil
- 1/2 cup Diced Tomatoes
- 1 cup vegetable broth
- 1 tbsp pure maple syrup
- 1/2 tsp dried oregano
- 1/2 tsp marash chile flakes (optional)
- 1 oz pitted kalamata olives
- 1 1/2 tbsp capers
- 2 6 oz salmon fillets (skin on wild Yukon River)
- 4-5 sprigs fresh flat-leaf parsley
- kosher salt
- freshly ground black pepper
Ingredients
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Instructions
- Cut the fennel lengthwise into quarters, cut away the core, then cut the quarters lengthwise into ¼-inch thick slices.
- In a large frying pan over medium high heat, warm 1 tablespoon of avocado oil until hot, but not smoking.
- Add the fennel, season with black pepper and salt, then cook for 4 to 5 minutes per side, turning once, until tender and lightly browned.
- Add 1/2 cup of diced tomatoes, 1 cup of vegetable broth, 1 tbsp of maple syrup, 1/2 tsp of dried oregano, and as much Marash chile as you like.
- Bring to a boil, then reduce to a simmer and cook for 4-6 minutes, stirring occasionally, until the sauce has thickened.
- Stir in 1 oz of pitted kalamata olives and 1 1/2 tbsp of capers, then cook for approximately 1 minute, or until heated through.
- Remove the sauce from the heat.
- Pat the 2 6 oz salmon fillets dry with a paper towel, then season lightly with salt and pepper.
- Add the 2 6 oz salmon fillets, skin side down, to a large frying pan over medium high heat, and cook for 4-5 minutes, or until lightly browned on the bottom side, then turn and cook for another 2-4 minutes, or until the flesh is opaque and flaky.
- Strip the parsley leaves from the stems, then coarsely chop the leaves.
- Transfer the fennel and sauce to individual plates, top with the salmon and parsley leaves, then serve.
Recipe Notes
Nutrition Facts (per serving):
- Calories: 490
- Protein: 26g
- Carbohydrates: 23g
- Fat: 33g