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

Main Courses
Vegetables
Fish & Seafood
Weeknight

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.

SERVES 4

TIME 30 minutes

Pan-Roasted Salmon with Fennel and Orange Salad

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