SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 15 min
2 salmon filets, skin on
1 small fennel bulb
1/2 english cucumber
1/4 red onion
1/4 cup greek yogurt
t tbsp chopped dill
1/2 lemon juiced
Core the apple. Using a mandoline or a sharp knife, slice the fennel, apple, cucumber and red onion thinly. In a small bowl combine greek yogurt, chopped dill and lemon juice. S&P to taste and mix well. In a large bowl, combine sliced fennel, apples, cucumbers and red onion with the yogurt sauce. Mix well and set aside.
Using a paper towel, dry the salmon filet. Season with S&P generously. Over medium high, heat a splash of olive oil in a cast iron or a nonstick pan. When oil starts to smoke and simmer, place the salmon filets into the pan, skin side down. Press the fish down with a spatula. Sear the salmon until golden brown and crispy, about 3-4 min. Carefully flip the filets and reduce the heat to medium. Continue cooking until done to your liking, about 4 minutes or more. Remove from the heat.
Serve the fish with a sprig of fresh dill and fennel salad on the side. Enjoy!