Salmon with Fennel, Bell Pepper and Olives

Recipe from Martha Stewart


1 navel orange

1 large bulb fennel, cored and thinly sliced, 1/4 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

1/3 cup pitted black olives, quartered


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 with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fen- nel fronds to serve.

RecipesLael GerhartComment