Pan Seared Faroe Wild Salmon Recipe
salsa verde, fennel, radish & snap pea salad
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Ingredients
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Main Ingredients
Method
Cooking Directions
Prepare the Salsa Verde
In a medium bowl, combine the parsley, capers, minced garlic, olive oil, and lemon juice. Stir until well mixed and set aside.
Prepare the Salad
In a large bowl, combine the sliced fennel, radishes, snap peas, and chopped parsley. Drizzle with lemon juice and toss to combine. Set aside.
Cook the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes or until the salmon is cooked through.
Serve
Plate the seared salmon alongside the fennel, radish, and snap pea salad. Drizzle with salsa verde before serving.