Pan-Seared Salmon with Fennel and Dill Salsa

INGREDIENTS:

• 1 Large Tomato, Chopped
• 1/2 Bulb Fennel, Finely Chopped
• 2 Tablespoons Red Onion, Minced
• 2 Tablespoons Dill, Minced
• 1 Tablespoon Red Wine Vinegar
• 1/2 Teaspoon Salt, Divided
• 1 Pound Salmon Fillet, Skinned
• Fresh Ground Pepper to Taste
• 2 Tablespoons Olive Oil

DIRECTIONS:

• Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
  
• 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 and cook the salmon, skinned-side up, until golden brown, about 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.

The almost sour taste of the salsa balances the natural sweetness of the seared salmon. Eat this when hungry. Under 290 calories per serving!
Enjoy!

This recipe is from Eating Well magazine.