Crispy Salmon with Fennel Slaw

1. 1

   In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt.

2. 2

   Let stand at room temperature for 45 minutes.

3. 3

   Preheat the oven to 350.

4. 4

   Season the salmon with salt.

5. 5

   In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering.

6. 6

   Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten.

7. 7

   Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes.

8. 8

   Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up.

9. 9

   Serve with the fennel slaw.

* Per serving · 4 servings · Values may vary.

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