Seared Salmon with Fennel, Walnuts, & Dates

We’re continuing on with this health kick. I feel like Richard Simmons, but without the hairy chest and tiny shorts. Well, only half of that is true. You decide. In all seriousness though, this meal is a typical one for me. I am naturally drawn to healthy foods, but no one wants to read a blog about oat bran, seaweed, and lima beans on the regular. Am I right? So, just in case anyone out there is looking for a healthy recipe or perhaps just a new way to serve salmon, then this dish is for you.

Seared Salmon with Fennel, Walnuts, & Dates
Serves 2

Ingredients

Olive oil

2 4-ounce salmon filets

2 cups fennel, sliced
1 shallot, minced
1 clove garlic, minced
¼ cup walnuts, chopped
¼ cup chopped dates
Pinch of dried thyme
Splash fresh lemon juice
Salt and pepper


Method

Preheat oven to 350 degrees. In an oven-safe skillet, sauté the fennel and shallot in olive oil over medium heat until softened, about 20 minutes. Add the garlic, walnuts, dates, thyme, and lemon juice, and continue to sauté for one more minute. Season with salt and pepper and set aside.

Dry the salmon filets with a paper towel and then season with salt and pepper. Add a bit more olive oil to the same skillet. Sear the filets skin side up over medium high heat for about 4 minutes. Turn and then transfer the skillet to the preheated oven. Roast for 6-7 minutes until cooked through. Serve the salmon atop the fennel and enjoy!