Pan-Seared Salmon with Citrus Fennel Salad
Crisp-skinned salmon fillets paired with a refreshing salad of thinly sliced fennel and juicy citrus segments, dressed in a light vinaigrette. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, skin on, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces (6 oz each) salmon fillets, skin on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium fennel bulb, thinly sliced
- 1 large orange, peeled and segmented
- 1 medium lemon, peeled and segmented
- 1/4 cup red onion, very thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/2 tsp salt (for salad)
- 1/4 tsp black pepper (for salad)
Instructions
- Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden.
- Step 2: Flip salmon carefully and cook for an additional 2-3 minutes until salmon is just cooked through. Remove from heat and let rest.
- Step 3: While salmon cooks, combine 1 medium thinly sliced fennel bulb, 1 large peeled and segmented orange, 1 medium peeled and segmented lemon, 1/4 cup very thinly sliced red onion, and 2 tbsp chopped fresh parsley in a large bowl.
- Step 4: In a small bowl, whisk 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle over the salad and toss gently.
- Step 5: Serve salmon fillets atop the citrus fennel salad immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Citrus Fennel Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Citrus Fennel Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Citrus Fennel Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Citrus Fennel Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Salmon with Citrus Fennel Salad?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
