Salmon Medallion with Warm Fennel Salad

1. Season the salmon medallions with salt and pepper. 2. Fry them in a non-stick pan for 3-4 minutes on each side. 3. Transfer them in to another pan and put them in the oven on parchment paper for 10 minutes at 200 ° C. 4. Separately, in a pan, fry sliced fennel with the juice of ½ lime. 5. Season with salt and pepper. 6. After 4-5 minutes of frying put the cream in and stop the fire. Put pan aside. 7. Salmon is served hot with warm salad made with fennel cream, cherry tomatoes and valerian. Enjoy!