Pan-Seared Salmon with Fennel Salad & Roasted Potatoes
Treat yourself with this simple rich dish that feels like such a fancy pants meal! The sweetness in the fennel pairs so well with the fish alongside the roasted potatoes.
Adapted from this recipe by Giuseppe Tentori (image source)
Ingredients
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 (REMEMBER: use recipes as guidelines, use whatever fish you’d like and it’ll be tasty!)
Dijon Roasted Potatoes:
5 red potatoes, cut into 1-inch pieces
2 Tbsp olive oil, 1 Tbsp Dijon mustard, 2 cloves minced garlic, salt & pepper to taste
Serve with sliced Scallions and Radishes sprinkled on top for a crisp fresh and spicy addition to the dish.
Directions
Preheat oven to 350°. Using a mandolin or some careful knife work, finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper.
For the potatoes, preheat the oven to 375. Toss potato chunks in oil, mustard, garlic, salt, & pepper, to coat. Transfer to a greased roasting pan, and roast until tender & brown, 40-45 min., shaking pan occasionally.
Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).
Divide fennel salad and roasted potatoes among plates. Top with salmon skin side up.
