Season salmon with salt and season with pepper, roast in olive oil over medium heat. Cook 3-4 min on each side, turning a few times to the other side. Salmon should still be glazed on the inside.
Divide fennel evenly between 2 plates, place salmon on top and bring to table with saffron sauce.
The whole tastes tasty as an entrée with smoked salmon instead of salmon fillets, too. It tastes tasty even without saffron sauce (after all, it’s only made quickly when frozen fish stock is available). A careful aioli also tastes tasty with it.
Tip: Use a normal or light yogurt as needed!
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