Name: Pan-Roasted Salmon with Fennel Salad
Yield: 4 Servings
Ingredients: ½ fennel bulb, plus 2 tablespoons fronds; 2 tablespoons fresh orange juice; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons grapeseed or vegetable oil; 1 1-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces

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Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan.Romulo Yanes

Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan.

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