Pan-Seared Salmon with Snap Peas & Caramelised Fennel
Spice-crusted salmon seared until crisp, served with sweet caramelised fennel, buttery sugar snap peas and fresh dill.
35 mins
Easy
Serves 2
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Nutrition per serving
520
Calories
38g
Protein
14g
Carbs
34g
Fat
Ingredients
- 2 salmon fillets, skin on
- 1 large fennel bulb, cut into thin wedges (keep the fronds)
- 150g sugar snap peas
- 2 tablespoons olive oil
- 20g butter
- ½ teaspoon smoked paprika and ½ teaspoon ground black pepper
- A few sprigs of dill
- 1 lemon
- Salt
How to make it
1. Caramelise the fennel Heat 1 tablespoon of oil in a frying pan over medium heat. Add the fennel wedges cut side down with a pinch of salt and cook for 12–15 minutes, turning once, until golden and tender. Squeeze over a little lemon.
2. Season the salmon Pat dry and rub the flesh side with the paprika, pepper and salt.
3. Sear Heat the remaining oil in a non-stick pan over medium-high heat. Cook the salmon skin side down for 5–6 minutes until crisp, then flip for 1–2 minutes.
4. Snap peas Melt the butter in the fennel pan, add the snap peas and toss for 1–2 minutes until bright green. Season.
5. Plate Fennel and snap peas on the plate, salmon on top, dill and fennel fronds scattered over, and a lemon wedge.
Good to know
- Thin, even fennel wedges with a bit of core keep them in one piece
Cooking ability level
Photos
