Pan-fried salmon fillets are served with roasted fennel and a sauce of chopped tomato, basil and garlic.


  • For the fennel

  • olive oil

  • 3 large fennel bulbs, trimmed and sliced

  • pinch of soft brown sugar

  • salt and freshly ground black pepper

  • For the salmon

  • 4 salmon fillets, skinless

  • 2 tbsp olive oil

  • salt and freshly ground black pepper

  • 2 tbsp dry white wine

  • For the sauce vierge

  • 125ml (4floz) olive oil

  • 2 shallots, finely chopped

  • 1 garlic clove, cut in half

  • 4 ripe plum tomatoes, skinned, deseeded and roughly diced

  • pinch of soft brown sugar

  • small handful basil, roughly torn

  • 1 tbsp white wine vinegar

  • salt and freshly ground black pepper


  • For the fennel:

  • 1.

    Pre-heat the oven to 180°C/gas mark 4.

  • 2.

    Place the fennel in a large bowl with the oil, sugar, salt and pepper and give it a mix ensuring the fennel is well coated.

  • 3.

    Place the fennel on a baking sheet and bake for 45 minutes, turning the fennel over every 15 minutes until softened with a good golden colour.

  • 4.

    Remove from the oven and keep warm.

  • For the salmon:

  • 1.

    Pre-heat a griddle pan until smoking hot.

  • 2.

    Brush both sides of salmon with olive oil and season with salt and pepper.

  • 3.

    Add the salmon skinned side down and sear for a minute until it has taken on a good golden colour.

  • 4.

    Sprinkle over the wine, leave to sizzle for a few seconds then turn over.

  • 5.

    Cook for 30 seconds then remove from the heat, the salmon will continue to cook in the residual heat in the pan.

  • For the sauce vierge:

  • 1.

    Heat a small saucepan and add a little oil and the shallots cook for a few seconds then add the tomatoes and cook for a few seconds more.

  • 2.

    Add the rest of the oil and the vinegar and gently warm through until hot but not boiling.

  • 3.

    Add in the sugar and basil stir well then remove from the heat.

  • 4.

    Remove the garlic and season to taste.

  • To serve:

  • 1.

    Place the fennel on a serving plate topped with the salmon and drizzle the sauce vierge around.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1352kj
  • Fat Total 99g
  • Saturated Fat 18g
  • Protein 85g
  • Carbohydrate 28g
  • Sugar 12g
  • Sodium 1798mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings