Citrus-Fennel Salmon

I swear, this dish took all of 15 minutes to prepare. We coated the salmon with citrus-fennel salt and freshly ground black pepper, and seared it. I sliced a few endives and a bulb of fennel, reserving the fronds, and sauteed them in olive oil, citrus-fennel salt, and freshly ground black pepper. When the fennel softened, I turned off the heat and tossed in a bit of freshly squeezed lemon juice. We served the salmon over the sauteed vegetables and squeezed lemon juice over the whole dish, and topped it with the fennel fronds.