Pan-Roasted Salmon with Fennel and Orange Salad

Name: Pan-Roasted Salmon with Fennel and Orange Salad
Yield: Serves 4
Ingredients: 2 , oranges; 1 , fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb quartered, cored, and sliced thin crosswise; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, white wine vinegar; , Salt and pepper; 4 (6-ounce) skinless, center-cut salmon fillets, 1 1/4 inches thick; 1/2 cup, pitted kalamata olives, sliced thin

6 comments

Appears in Cook's Country October/November 2015

The brightness of the citrus balances the richness of the seared salmon. The crunch of the fennel adds textural contrast.

SERVES4

TIME30 minutes

Pan-Roasted Salmon with Fennel and Orange Salad

WHY THIS RECIPE WORKS

The brightness of the citrus balances the richness of the seared salmon. The crunch of the fennel adds textural contrast.

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