Crisp Skin Salmon with Shaved Fennel

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• 2 salmon fillet, skin onabout 150g
• 1 fennel bulb, shaved paper thin
• 2 tbsp extra-virgin olive oil
• 1 lemon, juiced
• 2 tbsp dill fronds, chopped
• 1 tsp neutral oil, for the pan
• Sea salt and black pepperto taste

Step-by-Step Instructions

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1. 01Dry the skinPat the skin bone dry with kitchen paper and salt it generously. Leave uncovered for ten minutes while you make the salad.
2. 02Dress the fennelToss the shaved fennel with lemon juice, olive oil, dill, salt and pepper. Let it sit so it softens slightly.
3. 03Sear skin-side downHeat neutral oil in a non-stick pan until shimmering. Lay the salmon skin-side down and press flat for ten seconds. Cook undisturbed for five minutes.
4. 04Flip brieflyTurn and cook thirty to sixty seconds only, so the centre stays translucent. Rest on a warm plate, skin-side up.
5. 05PlatePile the fennel salad on the plate, set the salmon alongside so the skin stays crisp, and spoon over the salad juices.