Home Recipes Frøya Salmon with fennel salad and pesto Frøya Salmon with fennel salad and pesto 20 min Easy Everyday Instructions Avoid the screen going to sleep Procedure Cut or plane the fennel into thin slices. Add 3 tablespoons of lemon and 3 tablespoons of olive oil, salt and pepper. Set aside. Put the parsley in a blender with the rest of the olive oil, lemon juice and pine nuts. If you don't have a blender, finely chop the parsley, chop the pine nuts and mix with the liquid ingredients. Fry the salmon on a medium-high heat for 2-3 minutes on each side. The salmon should have a pink centre. When the salmon is ready, place the fennel salad on a plate and arrange the salmon on top. Add the parsley pesto. Garnish with chopped spring onions and raspberries. If you want to add something to the dish, you can serve it with small potatoes. New!
