Pan-Seared Salmon with Fennel and Dill Salsa Recipe

Pan-Seared Salmon with Fennel and Dill Salsa Recipe

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