Pan-Seared Salmon with Fennel and Dill Salsa

• 1  large tomato, chopped
• 1 cup(s) finely chopped fennel, (about 1/2 bulb, stalks trimmed)
• 2 tablespoon(s) minced red onion
• 2 tablespoon(s) minced dill
• 1 tablespoon(s) red-wine vinegar
• 0.5 teaspoon(s) salt, divided
• 1 pound(s) salmon fillet, skinned (see Tip)
• Freshly ground pepper, to taste
• 2 tablespoon(s) extra-virgin olive oil

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Directions

1. Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
2. Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.

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