Salmon with orange and fennel

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Ingredients

  • Two skinless salmon fillets
  • One half navel orange, peeled and segmented, plus 1 tablespoon of orange juice
  • One fennel bulb, stalks removed and sliced, fronds reserved for garnishing
  • Two tablespoons pitted green olives, halved
  • One tablespoon lemon juice
  • One tablespoon olive oil
  • Salt and pepper

Method

  1. Combine orange, fennel, olives, orange juice, lemon juice and one teaspoon of olive oil in a bowl. Season with salt and pepper and toss the ingredients together.
  2. Season both sides of salmon fillets with salt and pepper. In a large non-stick skillet, heat the remainder olive oil over medium heat. Add salmon fillets, flat side down, cooked until the bottom is browned. Turn salmon and cook until opaque throughout.
  3. Serve salmon with orange and fennel topping. Garnish with fennel fronds.

Tips

  • Choose unsmoked skinless salmon fillets sold in a pack of two.
  • Cook salmon over medium heat for about three minutes each side. Do not overcook. When cooking, make sure salmon fillets are about two inches apart.
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