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Salmon with a Fennel, Onion, White Bean Salad and Orange-Tomato Sauce

Enjoy this recipe as a delicious dinner, or use it to meal prep healthy, delicious lunchs for the entire week! We recommend that you store the sauce in a separate container and pour over salmon and bean salad just before eating. Recipe by Stefani Marnon of Juneau, Alaska.
Yield: Serves 6
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Additional:
Ingredients
2 cans white beans (15 ounces each), drained and rinsed
1 fennel bulb, thinly sliced
1 tablespoon fennel top greens, minced
1/4 small red onion, thinly sliced
Sea salt and organic black pepper, to taste
3 cans tomato juice (5.5 ounces each)
2 tablespoons frozen orange juice concentrate, thawed
Preparation
1.  Make white bean salad: Mix beans, fennel bulb and greens, red onion, 3 tablespoons olive oil, salt and pepper in a large bowl; set aside.
2.  Make orange-tomato sauce: Bring tomato juice, orange juice concentrate, salt and pepper to a simmer in a small saucepan; keep warm.
3.  Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
4.  Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.
5.  To serve, place 1/2 cup bean salad in the middle of a plate. Pour 1/4 cup sauce around the beans and top with salmon portion. Garnish with fennel tops (optional).
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