Seared Salmon With pine nut topping
This salmon dish is easy and heart-healthy. Try it with our Green Beans with Tomatoes and Garlic and this Stovetop Apple Pie to complete your skillet dinner.
Ingredients
- ½ cup pine nuts
- 2 tablespoons olive oil, divided
- 1 shallot, finely chopped (about 3 tablespoons)
- ½ medium fennel bulb, cored and finely chopped
- 3 tablespoons drained capers*
- 1½ teaspoons fresh orange zest
- 2 tablespoons thinly sliced fresh basil
- ½ teaspoon, plus ⅛ teaspoon, salt, divided
- 4 skin-on salmon fillets (6–7 ounces each)
- ¼ teaspoon ground black pepper
Directions
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Heat a 12-inch, nonstick skillet over medium heat. Add pine nuts and toast, shaking pan often, about 4–5 minutes until lightly browned. Transfer pine nuts to medium bowl.
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In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3–4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and ⅛ teaspoon salt.
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Season salmon with remaining salt and pepper. Add salmon to skillet over medium heat, flesh side down, and cook 5 minutes until browned. Flip salmon and continue cooking 4–5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place salmon fillets on plates; top each with pine nut mixture.
*Note: Don’t like capers? You can substitute chopped green olives.
