Salmon with Fennel, Pepper and Olives
1 Medium Navel Orange
1 Large Fennel Bulb, Cored and Thinly Sliced (1/4 Cup Fronds, Reserved)
1 Yellow Bell Pepper, thinly sliced
2 Tbsp. Olive Oil
4 Skinless Salmon Filets (4 to 6 Ounces Each)
Pinch Salt and Pepper
1/3 Cup Black Olives, Pitted and Quartered
1: Heat broiler, with rack 8 inches from heat. Grate 1 Tablespoon orange zest, then cut orange into wedges.
2: 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.
3: Broil until vegetables are browned in spots and salmon is opaque throughout, about 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.
Pairs Well With
Amount Per Serving:
Calories: 192 Carbohydrates: 17 g, Protein 28 g