Pan Fried Salmon with Fennel

INGREDIENTS

  • 4 Small fennel bulb
  • To taste Salt flakes
  • 2 Salmon fillets
Print Recipe

Trim and slice the fennel into 1cm pieces.

Place a large non-stick frying pan over a medium heat and add the Olive Oil.

Add the fennel slices to the pan and cook slowly for 12 minutes.

Sprinkle some salt over each of the fillets of salmon, push the fennel to the side of the pan. Place the almon fillets into the pan and cook for 3 minutes on the first side, turn over and cook for a further 2 minutes on the other side.

Deglaze the pan with Verjuice, remove from the heat.

Place the salmon and fennel onto two serving plates, drizzle with the pan juices and serve with a leafy salad.