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Plus+ 8 Per Serving
1 large tomato, chopped
1 cup finely chopped fennel
2 tablespoons minced red onion
2 tablespoons minced dill
1 tablespoon red-wine vinegar
1/2 teaspoon salt, divided
1 pound salmon fillet, skinned
Freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.
Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the
salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and
remove the pan from the heat. Allow the salmon to finish cooking off the heat until just
cooked through, 3 to 5 minutes more. Serve immediately with the salsa.
Makes 4 Equal Servings
Nutritional Info Per Serving: 289 calories; 20 g fat; 67 mg cholesterol; 4 g carbs;
23 g protein; 1 g fiber; 373 mg sodium
Pan Seared Salmon