Pan Roasted Salmon with Wilted Fennel

Pan Roasted Salmon with Wilted Fennel

adapted from Cooking Light Annual Recipes 2015

Another way to serve this dish is to flake the fish and served mixed with cooked pasta. A cup of cooked pasta would add 5 points to the dish.

Getting the pan, very hot before adding the salmon skin-side down helps to develop the crispy skin.

served with garlic roasted green beans

Makes 2 servings                                                    0 WW Blue points / serving

2 - 6 oz. salmon fillets

Kosher salt & Freshly ground black pepper

Cooking spray

1 cup sliced fennel

1/2 cup sliced onion

1 cup grape tomatoes, halved

1/4 cup Slow Cooker Vegetable Stock or purchased broth

Fennel fronds (optional)

1. In a sauté pan coated with cooking spray, sauté the fennel and onions until soft, about 10 minutes.
2. Add the tomatoes and stock, cook until slightly thickened, about 2 minutes.
3. Season the salmon with salt and pepper.
4. Get a second non-stick pan coated with cooking spray VERY hot. Cook the salmon skin side down for about 3 minutes. Flip and salmon and cook for an additional 3 minutes or until it flakes easily with a fork.
5. Serve the fish over the fennel - onion mixture and top with fennel fronds if using.

Enjoy!