Fennel-Encrusted Norwegian Salmon with Pesto

Procedure

• Finely chop fennel seeds with a knife or grind in spice mill.
• Mix fennel and lemon pepper in a bowl.
• Season salmon fillets with fennel/lemon pepper mixture and press into salmon.
• Heat sauté pan over medium-high heat, add olive oil and butter, swirl to coat bottom of pan.
• Carefully place salmon into pan and cook for 3 minutes until golden brown and crisp, then carefully turn over.
• Cook for another 3-5 minutes or to desired temperature.
• Spoon 2 tbsp pesto on each plate, then place salmon atop the pesto.

Serving Suggestion:

• Serve with roasted Brussels sprouts, roasted new potatoes and green salad with citrus dressing.