Pan-Seared Salmon with Mediterranean Salad

• 1 small fennel bulb, cored and thinly sliced
• 1 Belgian endive, sliced crosswise 1 inch thick
• 1 small head of radicchio, torn into bite-size pieces
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup pitted Calamata olives, coarsely chopped
• 3 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Salt and freshly ground pepper
• Four 6-ounce skinless salmon fillets
• Lemon wedges, for serving

1. In a medium bowl, toss the fennel, endive, radicchio, parsley and olives.
2. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and garlic.
3. Toss 3 1/2 tablespoons of the dressing with the salad and season with salt and pepper.
4. Heat the remaining 1/2 tablespoon of olive oil in a medium nonstick skillet.
5. Season the salmon with salt and pepper.
6. Add the fillets to the pan and cook over high heat until browned, about 2 minutes per side.
7. Mound the salad on plates and top with the salmon.
8. Drizzle the remaining dressing on the fish and serve with lemon wedges.

fennel bulb, endive, head of radicchio, flatleaf parsley leaves, olives, extravirgin olive oil, lemon juice, garlic, salt, salmon, lemon wedges

Taken from www.foodandwine.com/recipes/pan-seared-salmon-with-mediterranean-salad (may not work)