Pan-Seared Salmon with Citrus Fennel Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared salmon fillets topped with a bright and tangy fennel slaw tossed in an orange vinaigrette, delivering a fresh Whole30 seafood option. This American-inspired Whole30 recipe (gluten free), ready in about 27 minutes, pairs salmon fillets, fennel bulb, navel orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 1 medium fennel bulb and 1/4 small red onion. Peel and segment 1 large navel orange, reserving juice. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp reserved orange juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss fennel, onion, and orange segments in the dressing along with 2 tbsp chopped fresh dill. Set the slaw aside to marinate.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each). Season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and salmon is halfway cooked.
  3. Step 3: Flip salmon carefully and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
  4. Step 4: Plate salmon fillets and top with a generous portion of the citrus fennel slaw for a bright and refreshing complement.

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