Ingredients
2navel oranges
1small fennel bulb,stalks removed
¼cupgreen olives,pitted
2tbspfresh lemon juice
2tspolive oil
coarse salt and ground pepper,to taste
4salmon fillets,skinless
Preparation
In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil, season with salt and pepper, and toss gently. Set aside.
In a large nonstick skillet, heat the remaining oil over medium. Add the salmon, flat side down; then cook for about 3 minutes until browned. Turn the salmon, then cook for 1 to 3 minutes more until opaque throughout.
Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.
