Beans & Fennel Salmon Fillets
Start swimming upstream with these beans and fennel salmon fillets. There's nothing fishy about the goodness of this seafood dish. Dive in tonight.
At a glance
- Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 tsp. pepper and cover to keep warm.
- Meanwhile, combine fennel seeds and the remaining 1/4 tsp. pepper in a small bowl; sprinkle evenly on both sides of salmon.
- Wipe out the pan. Add the remaining 3 tsp. oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
Ready in 40 minutes
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