Provençal Salmon With Fennel, Rosemary and Orange Zest

• 4 6-ounce, skinned salmon fillets
• Salt and freshly ground black pepper to tastesalt-and-pepper
• 1 tablespoon fennel seedfennel-seed
• 1 tablespoon minced fresh rosemaryrosemary
• 1 tablespoon minced orange zestorange
• 2 tablespoons olive oil or clarified butterbutter

1. 01Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
2. 02Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
3. 03Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

Calories

422 kcal

Protein

35 g

Fat

30 g

Saturated fat

6 g

Carbs

2 g

Fiber

1 g

Sugar

0 g

Sodium

420 mg

Cholesterol

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