Salmon with Fennel, Bell Peppers, and Olives
Salmon with Fennel, Bell Peppers, and Olives
Servings
4
Prep Time
10 minutes
Cook Time
8-10 minutes
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)
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2 tablespoons Seafood & Chicken seasoning
1⁄3 cup pitted black olives, quartered
Directions
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 and season vegetables and salmon with Seafood & Chicken.
Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.
Supermarket
Fair Trade