Pan-Seared Salmon with Arugula, Fennel, and Citrus Salad

Name: Pan-Seared Salmon with Arugula, Fennel, and Citrus Salad
Total time: 20 min
Yield: 2 people
Ingredients: 10.5 oz Salmon Fillets; 2 cups Arugula; 0.5 bulb Fennel Bulb; 4 radishes Radishes; 1 Lemon; 2 tbsp Olive Oil; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Pescatarian • Gluten-Free • Low CarbUnder 30 MinsHigh Protein • BalancedDinnerMediterranean

Easy

20min

445kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fresh, high-protein Mediterranean dish featuring crispy-skinned salmon served over a peppery arugula and shaved fennel salad.

If you are looking for a meal that feels like a trip to the Mediterranean coast, this Pan-Seared Salmon with Arugula, Fennel, and Citrus Salad is the perfect choice. The star of the show is the Salmon, which provides a rich, buttery texture that contrasts beautifully with the crisp, golden skin achieved through high-heat searing. In this Pan-Seared Salmon with Arugula, Fennel, and Citrus Salad, we pair the fish with a vibrant salad that naturally cuts through the healthy fats of the fish. The Arugula offers a peppery kick, while the thinly sliced Fennel brings a refreshing, subtle licorice note that complements seafood perfectly. One of the secrets to making this Pan-Seared Salmon with Arugula, Fennel, and Citrus Salad stand out is the simple, bright dressing. By using fresh Lemons, you create a zesty vinaigrette that awakens all the flavors on the plate. We also incorporate sliced Radishes for an extra crunch and a hint of spice. This dish is not only delicious but also packed with Omega-3 fatty acids and antioxidants. When searing the Salmon, ensure your skillet is properly heated to prevent sticking and to get that restaurant-quality crust. This recipe is a fantastic way to use your freshest produce while keeping the preparation time under twenty minutes. Whether it’s a quick weeknight dinner or a special date night meal, this salad and fish combination is balanced, elegant, and incredibly satisfying. The synergy between the warm, savory fish and the cold, crisp greens makes every bite a delightful culinary experience.

Ingredients

300 g Salmon Fillets
60 g Arugula
150 g Fennel Bulb
60 g Radishes
1 Lemon
2 tbsp Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Pat the salmon fillets dry with a paper towel and season both sides with sea salt and black pepper.
2
Use a mandoline or a sharp knife to very thinly shave the fennel bulb and slice the radishes.
3
In a small bowl, whisk together the juice of one lemon and 1 tbsp of olive oil to create the dressing.
4
Heat the remaining olive oil in a large skillet over medium-high heat until it begins to shimmer.
5
Place the salmon fillets in the pan, skin-side down. Press firmly with a spatula for 10 seconds to ensure even contact. Cook for 4-5 minutes until the skin is very crispy.
6
Flip the salmon fillets and cook for another 2-3 minutes, or until cooked to your preferred level of doneness.
7
While the fish finishes, toss the arugula, shaved fennel, and radishes with the lemon dressing.
8
Plate the salad and top with the warm salmon fillets. Garnish with a few reserved fennel fronds if available.

Chef's Tips

•For the crispiest skin, ensure the salmon is as dry as possible before it hits the hot oil.
•Cold salmon in a hot pan can stick; let the fish sit at room temperature for 10 minutes before cooking if time allows.
•If the fennel is very large, remove the tough core before shaving.