Mediterranean Pan-Roasted Salmon


  • 2           tsp basil leaves
  • 1           tsp crushed Garlic
  • 1           tsp Oregano
  • 1           tsp crushed Rosemary
  • 1           tsp Sea salt
  • 1           lb Salmon Fillet (4- 4 oz pieces)
  • 2           tbsp olive oil
  • 2           tbsp sugar
  • 1           medium fennel bulb, cored and thinly sliced
  • 1           cup cherry tomatoes
  •              lemon wedges


  1. Mix seasoning in a medium bowl.  Sprinkle 2 tsp over salmon.  Reserve remaining seasoning mixture in a bowl.  Set aside.
  2. Heat 1 tbsp of the oil in a large skillet on medium high heat.  Place salmon skin side up in the skillet.
  3. Meanwhile add sugar and remaining 2 tbsp oil to reserved seasoning mixture; mix well.  Add fennel and tomatoes toss to coat.  Turn salmon fillets.  Place fennel mixture around salmon in skillet.  Cook six minutes or until fish flakes easily with a fork.  
  4. Serve with lemon wedges.

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