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Under 30 Minutes

Under 30 Minutes

Salmon with Fennel, Bell Pepper, and Olives

  • prep: 10 mins
    total time: 20 mins
  • servings: 4
Photography: Johnny Miller

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Ingredients

  • 1 navel orange
  • 1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
  • 1 yellow bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • Salt and pepper
  • 1/3 cup pitted black olives, quartered

Cook's Note

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine. You can eat the cooked oranges (peel and all) or squeeze the juice over the fish.

Directions

  1. Step 1

    Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Source
Everyday Food, December 2012

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Reviews (2)

  • awnam 12 Dec, 2013

    Super simple dish to make. Would never have thought to put these ingredients together for a meal. It turned out fresh, light, and tasty. I will definitely be adding this to my permanent recipe collection.

  • SVC99 3 Jun, 2013

    This is a simple recipe that only 10-15 minutes and about 10-12 minutes to cook. It is delicious, nice combination of the fish with the vegetables which have a slight crunch. I used red bell pepper and served a side of fresh green beans and not only was it delicious it was beautiful to look at. Good for family or company.