INGREDIENTS:
- ½ tsp. dried basil
- ½ tsp oregano
- ½ tsp rosemary
- ½ tsp sea salt
- ¼ tsp pepper
- 4 salmons fillets skin on
- 1 Tablespoon olive oil
- 1 medium fennel bulb, cored and thinly sliced
- 1 cup cherry grape tomatoes
- ½ medium red onion, diced
- 1 Tablespoon capers
- ¼ cup black olives, sliced
- lemon
- Mix seasoning in a medium bowl. Sprinkle over salmon. Set aside.
- Heat 1 TB olive oil in large skillet on medium-high heat. Place salmon skin- side up in a skillet. Cook 5 minutes.
- Turn salmon fillets. Place fennel, tomatoes, onion, capers and olives around salmon in skillet .
- Cook 6 minutes or until fish flakes easily when tested with a fork.
- Serve with lemon.
Source: Citron Limette
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