This dish has loads of flavour payoff for very little effort. Right up my alley.
Season 2 salmon fillets with salt and pepper, dust with flour and sautee, in olive oil, in a non-stick pan over medium-high heat for 2 to 3 minutes per side, depending on thickness.
Remove salmon from pan and wrap in foil to keep warm. Add a handful of cherry tomatoes to the pan, along with, the juice of half a lemon and a splash of white wine. Cover and simmer until all the tomatoes pop. Add a tablespoon of capers, cover and cook for another minute. Remove from heat.
Thinly slice a fennel bulb, and toss with the juice of an orange, a tablespoon of olive oil and a bit of salt and pepper. Toss the fennel mixture with a couple handfuls of fresh salad greens (arugula or mixed greens)
Serve the salmon topped with the tomato-caper sauce, alongside the fennel and mixed green salad.