Pan-Seared Salmon with Fennel and Salsa Verde

Serves: 2

Prep Time: 10 minutes

Cook Time: 20 minutes


Salsa Verde:

1/2 cup extra-virgin olive oil

1/2 cup fresh basil leaves

1/4 cup each fresh Italian parsley leaves, tarragon leaves

2 tablespoons each fresh chervil and drained nonpareil capers

2 tablespoons coarsely chopped shallots

2 teaspoons each fresh rosemary leaves, tarragon leaves

1 lemon, peel finely grated, 1 tablespoon juice

Vegetables and Fish:

5 tablespoons olive oil

2 small fennel bulbs, trimmed, cut crosswise into 1/2-inch-thick slices

3 green onions, halved lengthwise

1 lemon, halved

Two 6-ounce skin-on salmon fillets

3 tablespoons butter

1 tablespoon drained capers


To make salsa verde:

  1. In mini food processor, pulse all ingredients until finely chopped. Season salsa to taste with salt and pepper. Set sauce aside at room temperature.

To cook vegetables and fish:

  1. Heat large grill pan over medium-high heat. Add 2 tablespoons olive oil, then lay fennel slices, lemon halves, and green onions in pan. Cook for about 3 minutes on each side, or until tender and golden brown. Season with salt and pepper.
  2. Meanwhile, using sharp knife, lightly score skin side of each salmon fillet. Lay fillets skin side down in large nonstick frypan. Sprinkle with salt and cook over medium heat for about 3 minutes, or until skin is golden brown and crisp. Turn salmon over. Add butter and capers and cook for about 2 minutes, or until salmon is still rosy in center, spooning melted butter and capers over salmon.

To serve:

  1. Serve salmon with vegetables and lemon, spooning pan drippings and butter over salmon. Drizzle with salsa verde and serve.

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