Pan-fried Salmon Recipe
This perfectly crusted Pan Fried Salmon Recipe is a restaurant-worthy meal that’s ready in minutes. Beautifully caramelized on the outside and tender on the inside, enjoy the salmon and citrus fennel salad with a crowd or for a simple family dinner.
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Calories: 418kcal
Servings: 4
Equipment
- Non-stick skillet
- Spatula
- Tongs
- Paper Towels
- Knife
Ingredients
- 1 ½ lb salmon boneless and skinless,
- 2 oranges peeled, and segmented
- 2 tbsp orange juice
- 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish
- 1 tsp sea salt
- 4 tbsp olive oil
Instructions
- Slice fennel bulb in half, core it, and thinly slice. Reserve fronds.
- Segment oranges, remove peel and pith, and squeeze membranes for juice.
- Whisk orange juice, olive oil, and 1/4 tsp salt for dressing.
- Pat dry salmon, cut into eight 1-inch strips, and season with salt.
- Heat oil in a skillet over medium-high, sear salmon 1-2 minutes per side.
- Toss fennel and oranges with dressing, arrange on platter, top with salmon, and garnish with fronds and sea salt.
Nutrition
Calories: 418kcal | Carbohydrates: 13g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 687mg | Potassium: 121mg | Fiber: 3g | Sugar: 7g | Vitamin A: 311IU | Vitamin C: 46mg | Calcium: 77mg | Iron: 2mg