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Salmon with Fennel, Bell Peppers, and Olives

Adapted from Martha Stewart

Servings

4

Prep Time

10 minutes

Cook Time

8-10 minutes

Salmon with Fennel, Bell Peppers, and Olives

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)
  • 2 tablespoons Seafood & Chicken seasoning
  • 1⁄3 cup pitted black olives, quartered

Directions

  1. Heat broiler, with rack 8 inches from heat.

  2. Grate 1 tablespoon orange zest, then cut orange into wedges.

  3. 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 Seafood & Chicken.

  4. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.
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