What's This?
Serving size 4
Total Time


1 large tomato, chopped1 cup finely chopped fennel (about 1/2 bulb, stalks trimmed)2 Tbsp minced red onion2 Tbsp minced dill1 Tbsp red wine vinegar½ tsp salt, divided1 lb salmon fillet, skinned (see tip) freshly ground pepper to taste2 Tbsp extra virgin olive oil


1. Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.

2. Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.

Tip: To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 289
  • Calories from fat 180
  • Total Fat 20gm 31%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 10gm
  • Sodium 373mg 16%
  • Total Carbohydrates 4gm 1%
  • Fiber 1gm 1%
  • Protein 23gm
  • Cholesterol 67mg 22%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Main Dish, Healthy, Low Calorie, Salmon, Vegetable, American, Easy, Skillet, Spring, Summer

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