Provencal Seared Salmon Fillet

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the seared salmon and let it coconut, undisturbed, so it takes on real color before you stir.
4. Fold in the flat-leaf parsley and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.