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Salmon with Fennel, Bell Pepper, and Olives

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  • Total Time:
  • Servings: 4
Salmon with Fennel, Bell Pepper, and Olives

Photography: Johnny Miller

Source: Everyday Food, December 2012

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

Directions

  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.

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.

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