This pan-seared salmon recipe is simply amazing! Served crispy skin side-up, the flaky salmon fillets are served on a bed of whole grains mixed with sautéed fennel, and finished off with a tasty gremolata. A gremolata sounds more complex than it really is–it is simply an Italian fresh relish; this one made with parsley, lemon zest and juice, olive oil and chopped pecans.  Any of your favorite chopped nuts would work well here, but there is something decadent about the rich, buttery pecan pieces with the flaky salmon that is perfection on a plate.

Tagged: crispy salmon, farro, fennel, fish, gremolata, lemon juice, lemon zest, pan-seared salmon, parsley, pecan gremolata, pecans, Real Simple, Real Simple magazine, salmon, sauteed fennel