Seared Salmon with Pine Nut, Caper and Fennel Topping - Anolon Cookware

Ingredients

• 1/2 cup pine nuts
• 2 tablespoons olive oil, divided
• 1 about 3 tablespoons shallot, finely chopped
• 1/2 medium fennel bulb, cored, finely chopped
• 3 tablespoons capers, drained
• 1 1/2 teaspoons fresh orange zest
• 2 tablespoons fresh basil, thinly sliced
• 1/2 teaspoon + 1/8 teaspoon salt, divided
• 4 6-7 ounce skin-on salmon fillets
• 1/4 teaspoon ground black pepper