Pan Roasted Salmon
- 1 teaspoon basil leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon sea salt
- 4 (4 oz) salmon filets with skin
- 1 tablespoon + 2 teaspoons olive oil
- 2 tablespoons stevia
- 1 medium fennel bulb cored and sliced
- 1 cup cherry tomatoes
- lemon wedges
Mix all seasonings in medium bowl. Sprinkle 2 teaspoons over salmon. Set aside remaining seasoning mixture in bowl.
Heat 1 tablespoon of the olive oil in large skillet on medium-high heat. Place salmon, skin-side up, in skillet and cook for 5 minutes.
Add stevia and remaining 2 teaspoons oil to seasoning mixture in bowl and mix well.
Add fennel and tomatoes tossing to coat. Turn salmon fillets. Place fennel mixture around salmon in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.