Crispy Salmon in Vegetable Broth

Two of nature's finest creations/ Omega-3-rich salmon and Jamie Oliver, aka The Naked Chef.

INGREDIENTS 
Aioli (Makes 1 cup)
1 small egg yolk (use a pasteurized egg)
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/4 clove garlic, peeled and smashed into a paste
1/2 teaspoon salt
Lemon juice

Salmon 
3 cups fat-free chicken (or vegetable) broth
8 bulbs baby fennel and leafy tops
4 salmon fillets (about 5 oz each)
2 tablespoon and freshly ground black pepper
1/2 cup diced parsnips
1 handful each fresh basil and mint, chopped

PREPARATION 
For aioli
Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.

For Salmon
Bring broth to boil in a large pan; add fennel and cook 4 minutes. Pat salmon with 1/4 tsp oil per side, season with salt and pepper to taste and place skin side down in a frying pan. Cook on medium heat 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 mins. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1 1/2 tsp aioli sauce.

The Skinny 
444 calories per serving, 18 g fat (2.5 g saturated), 38 g carbs, 15 g fiber, 37 g protein.

From: SELF magazine