Pan-Roasted Salmon with Fennel, Watercress & Orange Salad
Pan-Roasted Salmon with Fennel, Watercress & Orange Salad - Image 2

Pan-Roasted Salmon with Fennel, Watercress & Orange Salad

Crispy skinned salmon on a bed of fresh fennel and watercress salad, complemented by vibrant citrus slices and delicate herbs. The balance of textures and flavours makes this a light yet satisfying meal that’s as visually stunning as it is delicious.

Price range: €7.56 through €67.16

€32.00
€67.16
€10.24
€30.00
€22.00
€7.56
€10.00
€10.00
Categories,

Step 1
Heat up olive oil in a large size pan at medium to low heat.

Step 2
Fry the salmon skin-side down for 5-8 minutes and turn the salmon, continues cooking for 3-4 minutes, once cooked set aside to rest for 3-4 minutes, ready to serve.

To Prepare The Salad
Step 3
In a small mixing bowl, add lemon juice, olive oil, dijon mustard, honey , salt and pepper. Mix well and set aside.

Step 4
slice fennel thinly, pick watercress, peel and slice orange and pick dill. Set all ingredient aside to serve together.

To Serve
Step 5
In a large mixing bowl, add fennel, watercress, and orange slices (keep a few slices for garnish).

Step 6
Add dressing to the salad and toss gently until mixed well.

Step 7
Transfer salad to a plate, place salmon on top to serve and garnish with fresh dill and remaining orange slices.

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