Pan-Roasted Salmon with Fennel Salad
- 1/2 fennel bulb, plus 2 tablespoons fronds
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed or vegetable oil
- 1 1-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces
- This recipe is gluten-free
- Produce
- Fennel bulb (1/2)
- Seafood
- 1-pound skin-on salmon, skin-on fillet (1)
- Cooking & Baking
- Grapeseed or vegetable oil (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Drinks
- Orange juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published January 1, 2013 (1 month ago).
34 people saved this recipe.
