Salmon Seared with Oranges and Fennel

By pattie_d

Ingredients

• 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)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

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.
Set aside.

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.