Pan-Seared Salmon with Orange and Fennel

This pan-seared salmon with orange and fennel is a quick and easy weeknight meal that's packed with flavor. The fennel adds a subtle sweetness and anise flavor, while the orange zest and juice brighten up the dish. The salmon is cooked to perfection, with a crispy skin and a moist, flaky interior.

I first came up with this recipe when I was looking for a way to use up some leftover fennel. I had never cooked with fennel before, but I was intrigued by its unique flavor. I decided to pair it with salmon, which is a fish that I love. The result was a dish that was both delicious and healthy. I've since made this recipe many times, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 fennel bulb, thinly sliced
• 1 orange, zested and juiced
• 1 tablespoon fresh thyme leaves
• 4 salmon fillets (4 ounces each)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the fennel and cook until softened, about 5 minutes.
3. Add the orange zest, juice, and thyme leaves. Cook for 1 minute more.
4. Season the salmon with salt and pepper.
5. Add the salmon fillets to the skillet and cook for 3-4 minutes per side, or until cooked through.
6. Serve immediately.

Why It Works

• The fennel adds a subtle sweetness and anise flavor to the dish.
• The orange zest and juice brighten up the dish and add a touch of acidity.
• The salmon is cooked to perfection, with a crispy skin and a moist, flaky interior.