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A angled view of four Baked Salmon Mignon with Fennel on a grayish ceramic platter with two lemon wedges and a sprig of fennel

Pan-Seared Salmon Mignon with Fennel

Make a simple marinade from oil, lemon juice, and fennel, then use it to keep the fish moist while baking. It comes out perfect with the aromatic blend of lemon and fennel. This recipe won't fail to impress as the mignon comes out beautifully.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 378 kcal

Ingredients
  

  • 1 lemon juiced
  • 3 Tbsp fresh fennel herb chopped
  • 1 tsp fennel seeds
  • 4 Tbsp olive oil separated
  • 4 salmon steaks about 1 1/2 lbs total
  • salt and freshly ground bat pepper
  • lemon slices to garnish

Instructions
 

  • Combine the lemon juice, chopped fennel and fennel seeds with the 3 Tbsp olive oil in a bowl. Add the salmon mignon, turning them to coat with the marinade. Sprinkle with salt and pepper. Cover and place in the refrigerator for two hours.
  • Heat 1 Tbsp of oil in a sauté pan, sear the fish on one side, about 2 minutes or so. Turn over and sear on the other side. Spoon the remaining marinade over the mignon, turn the heat down and cook for about 5 minutes, depending on thickness.
  • Serve hot, garnish with lemon slices.

Nutrition

Serving: 1gCalories: 378kcalCarbohydrates: 4gProtein: 34gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 94mgSodium: 82mgPotassium: 925mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 16mgCalcium: 39mgIron: 2mg
Keyword dairy-free, fish, gluten-free
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