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Salmon Fillets With Orange


1 1/2 pounds salmon, cut into 4 filets

kosher salt

one large bulb fresh fennel, sliced into thin wedges

½ cup Casteventrano olives

2 Chilean Oranges

olive oil

freshly ground black pepper


Preheat 475 degree oven.

Take salmon from the fridge and season with ½ teaspoon kosher salt. Let the salmon rest and absorb the salt while you prepare the other items.

Place fennel wedges and olives in a medium mixing bowl. Squeeze the juice of one orange over the fennel and olives. Add 2 tablespoons of olive oil and a generous pinch of salt. Toss fennel and olives to coat. Scoop veggies out of the marinade and scatter them onto a large sheet pan. Pour reserved marinade over the resting salmon. Roast fennel and olives in the hot oven for 5 minutes.

Cut remaining orange into 6-8 wedges.

Take the hot sheet pan from the oven, flip the fennel and make room for the salmon filets and orange slices. Nestle the salmon filets, skin-side down, among the other ingredients. Give everything a generous sprinkling of coarse black pepper and return the pan to the oven for roasting.

Roast for 5 minutes and then check salmon for doneness. Cooking time will vary greatly depending on the thickness of the fillets. You know your salmon is done when it flakes when you prod it with a fork.


Eat right away.