- Chop the rocket leaving a few whole leaves aside
- Take the fresh salmon and place it in a deep dish. Alternatively, defrost the salmon by leaving it in the fridge the night before, drain it and place it in a deep dish.
- Squeeze the citrus fruits and pour them over the salmon with a pinch of wild fennel
- Leave everything to marinate for 2/3 hours, turning it only once
- Remove it from the marinade and dry it gently
- Keep the marinade aside
- Take a pan, add very little Il Delicàa EVO oil, and brown the salmon
- Move it gently to avoid breaking it. When it starts to brown, turn the salmon and brown it on the other side too
- At this point wet it with the marinade, lowering the heat to minimum
- Add salt and after a few minutes turn it very delicately. Add salt and cook for a few more minutes
- Once cooked, remove the salmon from the pan
- Let the liquid reduce for a few seconds over high heat (if it seems too much to you)
- Turn off the heat and place the sauce in a bowl
- While the salmon is cooking, prepare a very thinly sliced ​​fennel salad and season it at the last moment with Il delicàa EVO oil, lemon and salt
- Arrange the fennel salad and the portion of salmon on a plate and sprinkle everything with the Vegetable Fantasy
- Pour the citrus sauce over the salmon and decorate with fresh wild fennel