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View Portfolio Get in touchOrange and Fennel Salmon
Ingredients
- 2 large oranges, peeled and segmented, juice reserved
- 1 small fennel bulb, very thinly sliced
- ¼ cup pitted green olives, halved
- 2 tbsp fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 tsp water
- 4 skinless salmon fillets
Yield: 4 Level: easy
Directions
by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)
TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).
In a bowl, combine the orange segments, reserved juice, fennel, olives, and lemon juice. Season with salt and pepper to taste, toss gently, and set aside.
In a large nonstick skillet, add the salmon fillets, flat side down, and cook over medium heat until browned, about 3 minutes.
Turn and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.
Place the salmon fillets in a serving dish and spoon the orange mixture over each piece. Serve immediately.