Crispy Salmon with Fennel Pesto Salad

Serves 2

Ingredients

For the Salad:

• 1 large fennel bulb, very thinly sliced

• 1/3 cup green olives, pitted and halved

• A handful of parsley, chopped

• 1/4cup fresh pesto

• juice of 1/2 small lemon (slice the other half to serve)

• pinch of salt

For the Salmon:

• 2 salmon fillets, skin on

• 2 tablespoons olive oil

Method

Season the salmon fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Once hot, add the salmon skin-side down.

Press gently with a spatula to ensure the skin is in full contact with the pan. Cook for about 4 minutes or until the skin is crispy. Flip the salmon and cook for another 2-3 minutes or until desired doneness. Remove from heat and set aside.

In a large bowl, combine all salad ingredients and toss to combine.

Divide the salad between two plates. Place a crispy skin salmon fillet on top of each salad, finish with some salt/ pepper and a slice of lemon.

Notes

If you don’t like fennel, swap it out for thinly shaved green cabbage. You will still get the same crunch factor but won’t have the licorice-y flavor that fennel has.