Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Fennel, Bell Pepper, and Olives 3.7 (58) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine. Ingredients 1 navel orange 1 large bulb fennel, cored and thinly sliced, ¼ 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 ⅓ cup pitted black olives, quartered Directions 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. Johnny Miller Cook's Notes You can eat the cooked oranges (peel and all) or squeeze the juice over the fish. Print