- 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
- 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
- 1/4 cup pitted green olives, halved
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets (6 ounces each)
- In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently.
- In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook
until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish
with fennel fronds, if desired.
To segment an orange, slice off the stem and blossom ends. Following the fruit's curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Squeeze the membranes for extra juice.