Charred Salmon with Fennel & Olive Salad

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 large fennel bulbs
• 6 ripe tomatoes
• zest and juice 1 lemon
• 3 tbsp extra-virgin olive oil, plus extra to serve
• 100g black olives, pitted
• 1 tbsp capers, drained
• 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
• 1 tbsp vegetable oil
• 2 x 20g packs flat-leaf parsley, leaves roughly chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the fennel bulbs, halve them lengthwise, cut out the core and slice the fennel thinly. Cut the tomatoes into wedges and put them in a large bowl with the fennel.

2. Roughly chop the pitted olives and add them to the bowl with the capers, parsley, lemon zest and lemon juice. Add 3 tbsp extra-virgin olive oil and toss everything together. Set the salad aside.

3. Pat the salmon fillet dry with paper towels and brush the skin side with the vegetable oil. Heat a heavy cast-iron or grill pan over high heat until very hot.

4. Place the salmon skin side down in the hot pan and cook for about 5 minutes, pressing gently with a spatula, until the skin is charred and crisp.

5. Carefully flip the salmon and cook for 3 to 5 minutes more, until the flesh is opaque and flakes easily and the thickest part reaches 145°F (63°C).

6. Rest the salmon for 3 minutes, then cut it into 4 portions. Spoon the fennel and olive salad onto plates, top with the salmon and drizzle with a little extra olive oil.