Treat your family to something healthy and filling by cooking up this pan-seared salmon fillet with salad and potatoes!

Ingredients for the salmon and vinaigrette:
8 fillets of salmon (150 grams each)
200 milliliters Extra virgin olive oil
150 milliliters Tomato ketchup
2 tablespoons Shallots, chopped
1 tablespoon Tarragon, chopped
1 tablespoon Italian parsley, chopped
1/2 cup Cherry tomatoes, quartered
1 tablespoon, Worcestershire sauce
Tabasco or other hot sauce, to taste
Fresh herbs for garnish

Ingredients for the Fennel Salad:
3 Fennel bulbs, thinly slices
2 Oranges, cut into segments
Juice of half a lemon
Salt and pepper

Directions:
1. For the vinaigrette, mix all ingredients together; season to taste. Maintain at room temperature.
2. Mix the fennel, orange segments, lemon juice, orange juice and olive oil; season to taste
3. Pan fry the seasoned salmon fillet; cook to desired doneness
4. Top the salmon with the vinaigrette and serve the salad on the side.

Recipe courtesy of Secrets of the Masters