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Pan Grilled Fennel Salmon with Spinach

Omega 3s, colorful vegetables, and some great flavor to enjoy with this great twist on a classic salmon dish. Fennel is a know super antioxidant rich vegetable and adds great flavor to fish, vegetable, and other side dishes.






Ingredients you’ll need per serving:

4 oz. fresh or thawed salmon

1/4 fennel bulb-cored-dice 1/2 of the bottom of the bulb

1/2 lemon-squeezed for juice
1 clove fresh garlic-diced1 shallot bulb-diced

2 cups fresh baby spinach

1/8 tsp. dill

1/2 tsp. italian seasoning

1/4 cup white wine

1 tsp. sweet butter

kosher salt and fresh ground pepper to taste

How to prepare:-3 skillets

Salmon: Over medium high heat, place salmon in the skillet. Add 1/4 of the garlic and diced fennel. Sprinkle a small amount of the lemon juice-about 1 tsp. Add the rest of the whole fennel to the pan to pan roast. Season with salt, pepper, and italian seasoning. While the salmon is cooking, start the sauce and spinach.  (Turn the salmon after about 4 minuted or when the fish is cooked almost half way through. Allow to cook through until fish is tender, sides are starting to caramelize, and before fish dries out.)

Sauce: Over medium heat, add 1/2 the garlic, diced fennel, and shallot. Pan roast until they become light golden brown. Add the butter and melt. When the butter is melted, add the white wine, 1 tsp. lemon juice, dill, and lightly season with salt and pepper. Whisk with a small whisk to incorporate the ingredients and until the sauce starts to steam. Turn heat to low to simmer.

Spinach: Over medium heat, add the rest of the garlic and diced fennel and top with spinach. Lightly season with salt and pepper and use the remaining lemon juice. Turn the spinach gently until steamed through with the lemon juice.

Serve the Salmon and fennel bulb over the steamed spinach and top with the lemon butter wine sauce.



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