Seared Salmon with Oranges and Fennel


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This salmon takes minutes to cook and makes a sophisticated supper.

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Time needed

15 min preparation

Serving Size / Yield

4 servings


  • 2 naval oranges, peeled and segmented, plus 2 Tbs. fresh orange juice
  • 1 sm. fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise
  • 1/4 C. pitted green olives, halved
  • 2 Tbs. fresh lemon juice
  • 2 tsp. olive oil
  • salt and pepper
  • 4 skinless salmon fillets (6 oz. each)

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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 remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture.

Need more help?

Chef Todd Mohr of shares his tips on searing. Want to learn more? Click here for a 14 day free trial from!

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